Oven Beef Stew

Name: Oven Beef Stew
Ingredients: 1 beef top round roast (2 pounds), cut into 1-1/2-inch cubes; 2 medium potatoes, peeled and cut into 1/2-inch cubes; 2 medium onions, cut into eighths; 3 celery ribs, cut into 1-inch pieces; 4 medium carrots, cut into 1-inch slices; 1 can (11-1/2 ounces) tomato juice; 1/3 cup dry sherry or water; 1/3 cup quick-cooking tapioca; 1 tablespoon sugar; 1 teaspoon salt; 1/2 teaspoon dried basil; 1/4 teaspoon pepper; 2 cups fresh green beans, cut into 1-inch pieces

13 ingredients

4 steps

Ingredients

1 beef top round roast (2 pounds), cut into 1-1/2-inch cubes
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium onions, cut into eighths
3 celery ribs, cut into 1-inch pieces
4 medium carrots, cut into 1-inch slices
1 can (11-1/2 ounces) tomato juice
1/3 cup dry sherry or water
1/3 cup quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups fresh green beans, cut into 1-inch pieces

Directions

1

In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside.
2

In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes.
3

Pour over beef mixture. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is almost tender.
4

Add the beans; cook 30 minutes longer or until beans and meat are tender.