Patchwork Beef Stew
A hearty, slow-baked beef stew featuring tender root vegetables and crisp water chestnuts in a rich, savory tomato base.
Ingredients
- 2 pounds beef stew meat or boneless beef chuck roast
- 1 medium onion chopped
- 1 cup celery chopped
- 8 oz can sliced water chestnuts drained
- 2 cups carrots peeled & sliced
- 2 cups potatoes peeled & diced, bite-sized
- 1 tsp minced garlic
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 tsp salt
- 1 tbsp sugar
- 2 tbsp quick-cooking tapioca
- 3 cups tomato juice or V-8
- 1/2 cup water
Instructions
- Preheat oven to 325° F. Trim fat and cut beef into bite-sized pieces.
- Spray a roasting pan or large dutch oven with cooking spray. Must be oven-safe.
- Place the beef into the bottom of the pan.
- Next, top with onion,celery, water chestnuts, carrots, and potatoes in the order listed.
- Top with minced garlic, pepper, and thyme.
- Mix the salt, sugar, and tapioca together and sprinkle over top of everything.
- Pour in tomato juice and water.
- Bake, tightly covered, for 4 hours or until the meat is fork tender.
Notes
Slow Cooker method:
Spray crock with cooking spray. Layer all ingredients as instructed above.
Cook on HIGH for 4 hours or LOW for 8 hours – or until the meat is fork tender.
Cook on HIGH for 4 hours or LOW for 8 hours – or until the meat is fork tender.