Baked Beef Stew

• 2 lbs rump roast, cubed (can use a cheaper like chuck if you choose)
• 1 large onion
• 8 medium potatoes
• 1 (16 ounce) bagof fresh baby carrots
• 3 celery ribs
• 12 lb fresh mushrooms
• 1 teaspoon salt
• 1 teaspoon pepper
• 6 tablespoons plain tapioca
• 3 cups v 8 vegetable juice (I prefer to use the whole can)
• 1 cup red Burgundy wine
• thyme
• bay leaf

1. **Options-Try adding a can of stewed tomatoes or my favorite, quarter fresh tomatoes into the mix.
2. Try adding some fresh green peas for a traditional stew.
3. Preheat oven to 350F.
4. Spray large roaster (and I do mean large) and layer ingredients in the order listed above.
5. Reduce oven temperature to 250F; cover and bake for no less than 4 hours and no more than 7 hours.
6. If you plan to cook for the entire time, I'd use more liquid.
7. I've found that around 5 hours is the perfect consistency for our family.
8. ENJOY!

rump roast, onion, potatoes, fresh baby carrots, celery, mushrooms, salt, pepper, tapioca, vegetable juice, red burgundy wine, thyme, bay leaf

Taken from www.food.com/recipe/baked-beef-stew-29457 (may not work)