Aunt Helen's Beef Stew

Tracy Ashbeck

By
@Tracy_Ashbeck

This recipe came from my great-aunt, Helen Johnson, who lived in Oak Park, Illinois. It is delicious and filling and makes enough for leftovers. My family loves it. It is especially good with apple bars for dessert -- it makes a really delicious meal in the fall.


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Comments:

Serves:

12

Prep:

30 Min

Cook:

5 Hr

Ingredients

3 lb
beef stew meat
5 lb
potatoes, peeled and cubed
1 lb
carrots, peeled and sliced
5
ribs of celery, sliced
2 Tbsp
onion powder
1 Tbsp
salt
2 tsp
sugar
1/2 tsp
pepper
6 Tbsp
minute tapioca (heap the tablespoons)
1 - 46 oz. can(s)
v-8 juice + 1 - 11.5 oz. can v-8 juice
1 - 15 oz. can(s)
peas, drained (optional)

Directions Step-By-Step

1
Preheat oven to 250 degrees.
2
In a large roaster, combine all ingredients except peas. Cover tightly with foil and bake at 250 degrees for 5 hours.
3
Before serving, stir in the peas. (The peas are my own addition because I like them -- they were not in Aunt Helen's original recipe. Feel free to omit them if you don't like them.)

About this Recipe

Course/Dish: Beef