My mom's beef stew is one of my favorite comfort foods. I know I say that about almost all of my mom's recipes I share on the blog, but for each one, it's so true! This stew is warm, hearty and so delicious! The recipe makes a ton, but that's ok by me, because the leftovers are super good, too.
French Oven Beef Stew
2lbs beef, cut into 1" cubes (chuck or arm roast)
2 onions, cut into 1/8ths
3 stalks of celery, cut into 1" diagonal pieces
4 medium carrots, peeled, cut into half, crosswise and lengthwise
1 large can of tomato juice
1/3 cup quick cooking tapioca
1 Tablespoon sugar
1/4 teaspoon black pepper
1 1/2 teaspoons salt
1/2 teaspoon dried basil
3 medium potatoes, peeled, cut into 1/4" slices
Combine beef, onion, celery, carrot, tomato juice, tapioca, sugar, pepper, salt and basil in a casserole dish. Cover and cook at 325 for 3 1/2 hours. One hour before done, put in potatoes. Enjoy!
Some things to note: You can also used pre-cut stew meat from the grocery store to not have to deal with chopping up a piece of meat yourself. For the celery, diagonal just means angling your cuts. The carrot cutting instructions actually confused me a bit, but I wasn't sure how else to say it. Basically, you just cut them into pieces, then down the middle so that you have two thinner pieces, than just the whole piece of carrot. For me, the tapioca was located in the baking aisle, below the pudding packages. I actually used pretty much the entire can of tomato juice - the original recipe calls for only 1 cup, but my mom said to add enough to cover all the ingredients. The juice creates a super good sauce, which I like to have more of - pair with a few slices of crusty French bread and it's the perfect thing to mop up that extra juice! Also, this is huge - you need a BIG casserole dish for this, or two regular size ones. It makes a lot, if you are cooking for a family of four or less, I would suggest halving it, unless you want some good leftovers.
That ended up being quite a few notes, but honestly this is really easy to make and it's so very tasty.
Linking up with Jenn and Jessi.