aunt helen's beef stew

Name: Aunt Helen's Beef Stew
Prep time: 30 min
Cook time: 5 h
Yield: 12
Ingredients: 3 pound(s) beef stew meat; 5 pound(s) potatoes, peeled and cubed; 1 pound(s) carrots, peeled and sliced; 5 - ribs of celery, sliced; 2 tablespoon(s) onion powder; 1 tablespoon(s) salt; 2 teaspoon(s) sugar; 1/2 teaspoon(s) pepper; 6 tablespoon(s) 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)

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Recipe by

Tracy Ashbeck

@Tracy_Ashbeck

Wisconsin Rapids, WI

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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(1 rating)

yield 12 serving(s)

prep time 30 Min

cook time 5 Hr

Ingredients For aunt helen's beef stew

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

v-8 juice + 1 - 11.5 oz. can v-8 juice
1 - 15 oz. can

peas, drained (optional)

How To Make aunt helen's beef stew

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.)
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aunt helen's beef stew

Ingredients For aunt helen's beef stew

How To Make aunt helen's beef stew

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