Slow-Cooked Beef Stew

• 2 1/2 lbs lean stewing beef, cut into 1-1/2 inch pieces
• 12 ounces baby carrots
• 3 large potatoes, peeled and cut into 1 inch cubes
• 2 medium turnips, peeled and cut into 3/4 inch pieces (I sometimes use sweet potatoes instead of turnips)
• 4 small onions, peeled and quartered (about 2 inches in diameter)
• 3 garlic cloves, minced
• 1 teaspoon celery seed
• 1 teaspoon dried thyme
• 2 teaspoons salt
• 2 teaspoons fresh ground black pepper
• 2 1/2 cups V8 vegetable juice (spicy V-8 is good, too)
• 1/2 cup dry red wine
• 1 tablespoon Dijon mustard
• 2 tablespoons light brown sugar
• 3 1/2 tablespoons tapioca

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.

lean stewing beef, carrots, potatoes, onions, garlic, celery, thyme, salt, fresh ground black pepper, vegetable juice, dry red wine, mustard, light brown sugar, tapioca

Taken from www.food.com/recipe/slow-cooked-beef-stew-115792 (may not work)