Mary Helen’s “no peek” oven beef stew
I used a 2 pound chuck roast, my favorite for stew.
Ingredients
About 2 pounds beef, cut in 1-1/2” cubes
Salt and pepper to taste
About 3 cups onions, chopped
A good teaspoon garlic, minced – my addition
3 ribs celery, cut up
4 medium carrots, peeled if you want and cut into nice chunks
1-1/4 cups tomato juice or one can beef broth mixed with 1 generous tablespoon tomato paste – I like the beef broth version better
1/3 cup quick/instant cooking tapioca or 1/4 cup flour – see note
1/2 teaspoon dried basil (optional but good)
About 2 pounds potatoes, peeled and cut up in large pieces
Beef base if necessary
Instructions
Preheat oven to 325.
Pour thin film of oil in bottom of pot.
Put beef in. If using flour sprinkle it over meat and toss to coat.
Then add everything but potatoes and beef base.
If using tapioca, just add it and everything but potatoes and beef base. Give it a stir.
Cover and cook about 2 hours. No peeking!
Add potatoes and cook another 40-60 minutes, until meat is tender and potatoes cooked.
Taste and add a bit of beef base or bouillon to enhance flavor.
Stew too thick? Add a bit of hot water.
Tips:
Stir some frozen, thawed peas in at the end.
Add a splash of red wine vinegar to each serving.
Cook in crockpot:
8-12 hours on low, 4-6 on high.
Add potatoes at beginning of cooking time.