Slow-Cooked Chunky Beef Stew

Name: Slow-Cooked Chunky Beef Stew
Ingredients: 2 lb. top round steak, cut into 1-inch pieces; 5 small round red potatoes; 1 large onion, chopped; 4 large carrots, cut into 3/4-inch pieces; 8 stalks celery, chopped; 1 (7 oz.) can sliced mushrooms, drained (optional); 1/2 tsp. salt; 1/2 tsp. pepper; 1 (8 oz.) pkg. frozen peas; 2 1/2 c. tomato juice; 1/4 c. plus 1 Tbsp. quick cooking tapioca (uncooked)

11 ingredients

1 steps

Ingredients

2 lb. top round steak, cut into 1-inch pieces
5 small round red potatoes
1 large onion, chopped
4 large carrots, cut into 3/4-inch pieces
8 stalks celery, chopped
1 (7 oz.) can sliced mushrooms, drained (optional)
1/2 tsp. salt
1/2 tsp. pepper
1 (8 oz.) pkg. frozen peas
2 1/2 c. tomato juice
1/4 c. plus 1 Tbsp. quick cooking tapioca (uncooked)

Directions

1

Preheat the oven to 250°. Combine all ingredients except tomato juice and peas in a large roaster or Dutch oven. Stir well. Pour tomato juice over mixture. Cover and bake at 250° for 5 hours. Stir in peas and return to oven for 10 more minutes. Makes 6 servings.