5 Hour Beef Stew

This is a recipe from my grandma Jan. It’s so good and comforting. Make with some yummy bran muffins.

Step: 1

Preheat oven to 250 degrees F (120 degrees C).

Step: 2

Stir beef, potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper together in a roasting pan; cover.

Step: 3

Bake in preheated oven until beef and potatoes are tender, about 5 hours.

Per Serving: 399 calories; protein 30.4g; carbohydrates 45.2g; fat 10.4g; cholesterol 76.2mg; sodium 470.4mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the water based material all of it covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.