Oven Beef Stew Recipe

By KSmitherman

Ingredients

• 1 beef top round roast (2 pounds), cut into 1-1/2-inch cubes
• 2 medium potatoes, peeled and cut into 1/2-inch cubes
• 2 medium onions, cut into eighths
• 3 celery ribs, cut into 1-inch pieces
• 4 medium carrots, cut into 1-inch slices
• 1 can (11-1/2 ounces) tomato juice
• 1/3 cup dry sherry or water
• 1/3 cup quick-cooking tapioca
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 cups fresh green beans, cut into 1-inch pieces

Preparation

Step 1

In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside.
In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes.
Pour over beef mixture. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is almost tender.
Add the beans; cook 30 minutes longer or until beans and meat are tender. Yield: 8 servings.