FRENCH OVEN BEEF STEW 
2 lbs. boneless beef stew meat, in 1 1/2 inch cubes
2 med. onions, in 8ths
2 stalks celery, in diagonal pieces
4 med. carrots, cut in 1/2 lengthwise and crosswise
1 c. tomato juice
1/3 c. quick cooking tapioca
1 tbsp. each sugar and salt
1/2 tsp. basil
1/4 tsp. pepper
4 med. red potatoes, cut 1/4 inch thick

Combine beef, onion, celery, carrots, tomato juice, tapioca and seasonings in 2 1/2 quart casserole. Cover and bake at 300 degrees for 2 1/2 hours. Mix potatoes into stew, cook uncovered 1 hour more. Stir occasionally.

recipe reviews
French Oven Beef Stew
   #180539
 Kathy Coke (Michigan) says:
My favorite recipe to take in a meal to new moms or sick friends.
   #183594
 Mary (United States) says:
This is essentially my mother's famous beef stew recipe. It has been made by my family for over 40 years. It is good as it is, but, I switched it to crock pot and then to a pressure cooker over the years (just figured out the pressure cooker one this week). Essentially, for pressure cooker, I browned the beef and then added about a cup of CLEAR liquid - water or beef broth (NOT tomato anything because in the pressure cooker it will burn). So, I pressured the beef around 20 minutes, added the veggies and pressure another 6-7 minutes. THEN I add the tomato juice and all the other spices and tapioca and put it on slow cook. It has to slow cook at least 30-60 minutes to get the sauce to thicken. That's the best part of this recipe is the sauce... yum.

I also converted to V8 Juice (generic store brand is fine) and that makes it even better. I use an ENTIRE quart of V8!!

This is in my friend's church cookbooks because this recipe is so beloved.
 #186191
 Judy Pierce (Massachusetts) says:
Great!
 #189551
 Jeannette Condon (Massachusetts) replies:
I think I know you?! Did you cook in your pressure cooker? I don't have one. Any suggestions?

 

Recipe Index