Ingredients5 h 20 m servings 399
- Preheat oven to 250 degrees F (120 degrees C).
- Stir beef, potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper together in a roasting pan; cover.
- Bake in preheated oven until beef and potatoes are tender, about 5 hours.
Per Serving: 399 calories; 10.4 45.2 30.4 76 470 Full nutrition
ReviewsRead all reviews 9
This is a very good yet simple tasting stew. I've made it many times when out of town guests were coming but arrival time was not certain. It has always been a hit with everyone I've served. I'v...
I've been making this for years and my mom for years before me. I use baby carrots, baby reds 1 celery stalk, 1 med onion and three lbs stew meat. Inexpensive meat works great it will turn out t...
Made it exactly how the directions stated and it was delicious. Next time I make it, I'll brown the beef beforehand and try the Worcestershire sauce addition as others have mentioned.
Made a few changes, since I didn't have V-8 juice. I used vegetable broth which I added a can of diced tomatoes and used a stick blender to combine. Also I added a beef bouillon cube and it tu...
My family liked this stew. I was out of tapioca so I tossed the beef with 1/4 cup flour with salt and pepper and I just forgot about the sugar. It stilled turned out great!
Wonderful recipe. Took Kathy's suggestion and cooked it in the crockpot for 10 hours. Will definitely make again.