AUNT HELEN'S BEEF STEW

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Aunt Helen's Beef Stew image

This recipe came from my great-aunt, Helen Johnson, who lived in Oak Park, Illinois. It is delicious and filling and makes enough for leftovers. My family loves it. It is especially good with apple bars for dessert -- it makes a really delicious meal in the fall.

Provided by Tracy Ashbeck

Categories     Beef

Time 5h30m

Number Of Ingredients 11

3 lb beef stew meat
5 lb potatoes, peeled and cubed
1 lb carrots, peeled and sliced
5 ribs of celery, sliced
2 Tbsp onion powder
1 Tbsp salt
2 tsp sugar
1/2 tsp pepper
6 Tbsp minute tapioca (heap the tablespoons)
1 - 46 oz. can(s) v-8 juice + 1 - 11.5 oz. can v-8 juice
1 - 15 oz. can(s) peas, drained (optional)

Steps:

  • 1. Preheat oven to 250 degrees.
  • 2. In a large roaster, combine all ingredients except peas. Cover tightly with foil and bake at 250 degrees for 5 hours.
  • 3. Before serving, stir in the peas. (The peas are my own addition because I like them -- they were not in Aunt Helen's original recipe. Feel free to omit them if you don't like them.)

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