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Slow-Cooked Beef Stew

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“My favorite stew recipe, from "Cold Weather Cooking, " by Sarah Leah Chase (one of the authors of Silver Palate) has a tomato based sauce, rounded out with mustard, spices, and a touch of brown sugar. You don't brown the meat first, so it's fast and doesn't make a mess! The secret is baking for several hours at a very low temperature.”
READY IN:
5hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 275 degrees.
  2. In a large mixing bowl combine the beef with all the vegetables.
  3. Season with the garlic, celery seeds, thyme, salt, and pepper.
  4. In a small bowl whisk together the V-8 juice, wine, mustard, brown sugar, and tapioca, making sure the tapioca dissolves.
  5. Add this mixture to the meat and vegetables and stir to blend.
  6. Transfer the stew to a dutch oven or large casserole.
  7. Cover lightly and cook 5 hours without peeking or disturbing.
  8. Makes 6 servings.

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