5 Hour Beef Stew (Also converts well using a slow cooker crock pot)

By mikeimmell

This recipe is awesome. Easy to put together and comes out perfect every time. It was given to me by my friend Hallie Roope from Virginia. It's her families favorite beef stew and now it's our families also. The ingredients with the ** are my additions to her recipe and are optional. This recipe also works well using a slow cooker. Simply slow cook for 6 to 8 hours on a low setting in your crock pot. I've used this method many times. I can put this on in the morning before I head to work, turn it on and when I get home, it's a "done" deal. :)

Ingredients

• 2 lbs. stew beef
• 6 med. to lg. white potatoes quartered
• 6 lg. carrots cut lengthwise into 3 inch pieces
• 2 onions quartered
• 2 ribs of celery cut into 1 inch pieces (optional)
• 2 cups v-8 juice
• NOTE: if you are using the stewed tomatoes listed below reduce the v-8 and only use 1 1/2 cups of juice instead of the full 2 cups of v-8
• 1 tbsp. sugar or 1 tbsp brown sugar
• 3 tbsp. tapioca
• 1/2 tsp. black pepper
• 1 tbsp salt
• 1 (14.5 oz) can of stewed tomatoes (optional)
• 4 tbsp. of worcestershire sauce (optional)
• 2 bay leaves (optional)

Details

Preparation time 5mins

Preparation

Step 1

Put the meat on the bottom a covered baking dish. If you have a dish that has a tight fitting lid that's perfect, if not you can put this in a large casserole or pan and cover tightly with aluminum foil. Add the remaining ingredients on top of the meat including the optional ingredients if you are using those. Bake for 5 hours @ 250 degrees. Set your timer for 2 1/2 hours. Stir 1 time at 2 1/2 hours, cover again and then continue cooking for the remaining 2 1/2 hours.

**Note you can also cook this in a slow cooker. Simply follow the directions above but cook on a low setting for 6 to 8 hours instead of 5 hours.