Slow Cooked Beef Stew Recipe

• 2 1/2 lbs. stew meat cut into 1 inch cubes
• 1 pound carrots, 1/2 inch slices
• 4 lg. potatoes, cubed
• 2 lg. onions, minced
• 3 cloves garlic, chopped
• 1 stalk celery, sliced
• 1 teaspoon dry thyme
• 2 teaspoon salt
• 2 teaspoon black pepper
• 1 tbsp. mustard
• 2 teaspoon brown sugar
• 1/2 c. dry red wine
• 3 1/2 tbsp. tapioca
• 2 1/2 c. V-8 juice (warm and spicy)
• 1 quart. tomatoes

1. Preheat oven to 275 degrees.
2. In large bowl mix meat with vegetables.
3. Season with garlic, thyme, salt and pepper.
4. In small bowl, whisk V-8 juice, wine, mustard, brown sugar and tapioca making sure sugar and tapioca is dissolved.
5. Pour over vegetables and meat.
6. Stir well to blend.
7. Add in tomatoes.
8. Transfer stew to a Dutch oven or possibly large casserole with lid.
9. Cook 5 hrs without peeking or possibly disturbing.
10. Makes 6 to 8 servings.

stew meat, carrots, potatoes, onions, garlic, celery, thyme, salt, black pepper, mustard, brown sugar, red wine, tapioca, tomatoes

Taken from cookeatshare.com/recipes/slow-cooked-beef-stew-53666 (may not work)