Friday, October 9, 2015

Five Hour Beef Stew

Original Recipe found here
  • 2 tbsp olive oil
  • 2 lbs stew meat
  • 6 carrots, peeled and roughly chopped (I used 27 baby carrots)
  • 3 celery ribs, roughly chopped
  • 1 large onion, chopped
  • 3 large potatoes, cubed
  • 1 (14.5 oz) can stewed tomatoes, undrained
  • 1 (10.5 oz) can French Onion Soup
  • 2 tbsp tapioca
  • 1 tbsp sugar
  • 1 tsp salt
  • ½ tsp pepper
  1. Preheat oven to 275°F (or 250).
  2. Heat the oil in a large dutch oven over medium heat.
  3. Pat the stew meat dry with paper towels and brown in the dutch oven, stirring until all sides are beginning to brown.
  4. Add the carrots, celery, onion, potatoes and tomatoes with liquid to the oven.
  5. In a medium bowl, whisk together the French Onion Soup, tapioca, sugar, salt and pepper. Pour over the vegetables and meat.
  6. Give the mixture a quick toss, cover and put in the oven on the lowest rack.
  7. Cook for 4 hours at 275°F or 5 hours at 250°F for even more tender meat.
  8. Let cool for 10 minutes and serve.
If the stew is looking a little thick when you take it out, just add a cup of beef broth. Let rest for 10 minutes and the liquid will thicken.

This was really good!! (I should hope so, I almost broke a toe trying to make it! Got to get a lighter pepper shaker!)

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