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)

(1 RATING)

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Tracy Ashbeck

Wisconsin Rapids, WI

Updated on Aug 7, 2012

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.

Rate

prep time 30 Min

cook time 5 Hr

method ---

yield 12 serving(s)

Ingredients

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

How To Make aunt helen's beef stew

Step 1

Preheat oven to 250 degrees.

Step 2

In a large roaster, combine all ingredients except peas. Cover tightly with foil and bake at 250 degrees for 5 hours.
Step 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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