My favorite stew recipe, from "Cold Weather Cooking, " by Sarah Leah Chase (one of the authors of Silver Palate) has a tomato based sauce, rounded out with mustard, spices, and a touch of brown sugar. You don't brown the meat first, so it's fast and doesn't make a mess! The secret is baking for several hours at a very low temperature.
Provided by Roxygirl in Colorado
Categories Stew
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 275 degrees.
- In a large mixing bowl combine the beef with all the vegetables.
- Season with the garlic, celery seeds, thyme, salt, and pepper.
- In a small bowl whisk together the V-8 juice, wine, mustard, brown sugar, and tapioca, making sure the tapioca dissolves.
- Add this mixture to the meat and vegetables and stir to blend.
- Transfer the stew to a dutch oven or large casserole.
- Cover lightly and cook 5 hours without peeking or disturbing.
- Makes 6 servings.
Nutrition Facts : Calories 636.4, Fat 22.4, SaturatedFat 8.7, Cholesterol 109.6, Sodium 1269, Carbohydrate 60.2, Fiber 7.7, Sugar 15.8, Protein 45
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