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Oven Beef Stew
1 1/2 lbs round steak -- cut into 1 1/2" cube
6 small all-purpose potatoes -- quartered
3 carrots -- sliced
2 celery stalk -- sliced
2 onions -- chopped
1 c V-8® vegetable juice, no added salt
1/2 c nonfat beef broth
1/4 c red wine vinegar
2 tbsp tapioca -- or brown sugar
2 tbsp worcestershire sauce
1 tbsp paprika
1/2 c minced parsley
Preheat the oven to 325 degrees.
In a Dutch oven or flameproof casserole, combine the beef, potatoes, carrots, celery, onions, vegetable juice, broth, vinegar, tapioca, Worcestershire sauce and paprika. Bake, covered, until the beef and vegetables are tender, about 3 hours. Stir in the parsley and serve.