Beef Stew With Potatoes

Name: Beef Stew With Potatoes
Ingredients: 2 pounds beef stew meat; 6 to 7 medium potatoes, peeled and cut into 1-1/2-inch pieces; 2 medium onions, cut into wedges; 8 medium carrots, cut into 1-inch pieces; 4 to 5 celery ribs, cut into 1-inch pieces; 1 can (4 ounces) sliced mushrooms, drained; 1/3 cup quick-cooking tapioca; 1-1/2 teaspoons salt; 1 beef bouillon cube; 1 teaspoon sugar; 2 bay leaves; 1-1/2 teaspoons dried thyme; 3 cups tomato juice

13 ingredients

1 steps

Ingredients

2 pounds beef stew meat
6 to 7 medium potatoes, peeled and cut into 1-1/2-inch pieces
2 medium onions, cut into wedges
8 medium carrots, cut into 1-inch pieces
4 to 5 celery ribs, cut into 1-inch pieces
1 can (4 ounces) sliced mushrooms, drained
1/3 cup quick-cooking tapioca
1-1/2 teaspoons salt
1 beef bouillon cube
1 teaspoon sugar
2 bay leaves
1-1/2 teaspoons dried thyme
3 cups tomato juice

Directions

1

In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.