Hearty Beef Stew

Is there anything better than a good bowl of beef stew on a cold winter’s day?  Nope, don’t think so.  This recipe take’s very little prep time and then just 3 hours in the oven, unattended.  I do check it after about 2 hours just to give it a stir.  Prepare a pot of rice and cornbread or a slice of french bread and you have a wonderful meal for your family.  To make the prep time easier, I do not peel the potatoes, just wash and cut them in quarters.  I buy the baby carrots in a bag that have been peeled. Then, all that is left is the celery, onions and mushroom.

I found this recipe in one of my Goose berry Patch cookbooks, “The Harvest Table”. The recipe is called “Dad Cole’s Hearty Beef Stew” and was submitted by Bonnie Cole of Easley, SC.  All I can say is, Thank You Dad and Bonnie Cole for sharing, my family is delighted.

DIRECTIONS:

1. In a Dutch oven, layer beef and vegetables.
2. Sprinkle with thyme and sugar; tuck in bay leaves and bouillon cube.
3. Add salt to tapioca; sprinkle over all.
4. Drizzle tomato juice over everything.
5. Cover and back at 300 degrees for 3 hours, stirring occasionally, until beef and vegetables are tender.
6. Discard bay leaves before serving.

note:  I like serving over rice.