Moist, tender meat and thick, rich gravy are the hallmarks of this classic recipe slow-simmered in a cast-iron pot. -Joyce Worsech, Catawba, Wisconsin
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally., Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes., Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.
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