5 Hour Beef Stew
Author: Jan Tilley
Recipe type: Entre
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8 servings
I grew up eating this yummy beef stew and even with all of the beef stew recipes out there - this remains my all-time favorite!
Ingredients
- • 2 pounds USDA select boneless rump roast
- • 2 cups carrots, sliced
- • 2 cups potatoes, cubed
- • 2 cups celery, chopped
- • 2 cups onion, chopped
- • 2 cups V8 juice + 4 cups water
- • 2 tablespoons Worcestershire sauce
- • 2 teaspoons each sugar and salt
- • 2 bay leaves
- • 3 tablespoons minute tapioca
Instructions
- Cut roast into 1-inch cubes
- Mix all ingredients together in large oven-proof casserole.
- Bake at 250 degrees for 5 hours. Remove bay leaves and serve.
- Serves 8
Nutrition Information
Calories: 280 Fat: 9 g Carbohydrates: 23 g Sodium: 821 mg Fiber: 3 g Protein: 26 g Cholesterol: 70 mg
