Oven-Baked Beef Stew

By Cindy

Ingredients

• 3 pounds boneless chuck roast, cut into bite-size pieces
• 3 large potatoes, peeled, cut into quarters
• 12 small boiling onions
• 6 large carrots, cut into 1-inch pieces
• 6 celery stalks, cut into 1-inch pieces
• 2 teaspoons salt
• 2 teaspoons granulated sugar
• 1/4 teaspoon black pepper
• 2 cups vegetable juice cocktail, divided
• 1 1/2 tablespoons cornstarch

Details

Servings 8

Preparation

Step 1

1. Preheat the oven to 275ºF.

2. Combine beef, potatoes, onions, carrots, celery, salt, granulated sugar and black pepper in a large ovenproof skillet and mix well.

3. Pour 12/3 cups vegetable juice cocktail evenly over the beef mixture.

4. Combine remaining vegetable juice cocktail and cornstarch in a small bowl and mix well. Stir into the beef mixture.

5. Bake, tightly covered, for 4 hours, leaving the oven door closed for the entire baking time.

Tip:You can also use 2 turnips in place of 3 of the carrots. The turnips become soft and sweet after cooking with beef.

Serving Suggestion: Serve with Whole Wheat Herb Bread (see separate recipe)