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Slow Cooked Beef Stew

photo by Leigh Beisch

This is a new weekday favorite recipe in our family. It is so easy to prepare and is placed in the oven for most of the day. Sometimes I put it in late at night and I wake up in the morning and the whole house smells delicious. I serve it over rice.

2-½ pounds beef stew meat, cut into 1-inch cubes
12 ounces baby carrots
3 large potatoes, peeled and cut into 1 inch cubes
2 turnips, peeled and cut into ¾ inch cubes
4 small onions, quartered
3 cloves garlic, minced
1 teaspoon celery seeds
1 teaspoon thyme
2 teaspoons salt
2 teaspoons pepper
2-½ cups seasoned tomato juice like V-8 juice (but that type is not kosher)
½ cup red wine
1 tablespoon Dijon mustard
2 tablespoons light brown sugar
3-½ tablespoons tapioca

Preheat oven to 275 degrees.
In a large mixing bowl, combine beef with carrots, potatoes, turnips, and onions. Add garlic, celery seeds, thyme, salt and pepper and mix well.
In a small bowl, whisk together the V-8 juice, wine, mustard, brown sugar and tapioca, making sure to dissolve the sugar and tapioca. Add this mixture to the meat and vegetables. Stir well to blend.
Transfer stew to a Dutch oven. Cover and cook 5 hours without peeking. This can be done in a slow cooker too.