2 1/2 pounds lean beef stew beef, cut into 1 to 1 1/2-inch cubes
4 to 5 medium carrots, sliced
3 large potatoes, peeled and cut into cubes
2 medium turnips or 1 small rutabaga, peeled and cut into cubes
4 small onions, peeled and quartered
3 cloves garlic, minced
1 teaspoon celery seeds
1 teaspoon dried leaf thyme
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 1/2 cups V-8 juice (12 ounces)
1 cup beef broth
1/4 cup dry red wine
1 tablespoon spicy or Dijon mustard
2 tablespoons light brown sugar
3 tablespoons plus 2 teaspoons quick-cooking tapioca
Recipe Directions
Preheat oven to 275°. In a large mixing bowl combine the beef with all the vegetables. Season with the garlic, celery seeds, thyme, salt and pepper. In a small bowl combine the V-8 juice, beef broth, wine, mustard, brown sugar, and tapioca, stirring until blended and tapioca and brown sugar are dissolved. Add this mixture to the meat and vegetables; stir well to blend. Transfer the stew to an oven-safe Dutch oven or large casserole. Cover and cook 5 hours without disturbing. Serve hot or refrigerate overnight and reheat the next day. Makes 6 servings.
