This is a recipe from my grandma Jan. It's so good and comforting. Make with some yummy bran muffins.

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Recipe Summary

prep:
20 mins
cook:
5 hrs
total:
5 hrs 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C).

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  • 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.

Nutrition Facts

399 calories; protein 30.4g 61% DV; carbohydrates 45.2g 15% DV; fat 10.4g 16% DV; cholesterol 76.2mg 25% DV; sodium 470.4mg 19% DV. Full Nutrition
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Reviews (9)

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Most helpful positive review

Rating: 4 stars
10/28/2016
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've made it with tomato juice and V-8. Both were good but V-8 seems to add more flavor as I suspected it would. The original recipe I used in years past had you add potato wedges for only the last hour. This time I followed the recipe and added them at the beginning. It doesn't seem to make a difference either way. I worried these would be overcooked but they were not. Thank you for sharing this! Read More
(7)
12 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/28/2016
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've made it with tomato juice and V-8. Both were good but V-8 seems to add more flavor as I suspected it would. The original recipe I used in years past had you add potato wedges for only the last hour. This time I followed the recipe and added them at the beginning. It doesn't seem to make a difference either way. I worried these would be overcooked but they were not. Thank you for sharing this! Read More
(7)
Rating: 5 stars
01/26/2016
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 tasty and tender after 5 hours in the oven. I also use lots of garlic and pepper and a couple splashes of Worcestershire sauce. Read More
(6)
Rating: 4 stars
04/23/2013
Put in crockpot and cooked 10 hours good flavor Read More
(3)
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Rating: 5 stars
01/06/2018
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! Read More
(2)
Rating: 5 stars
04/27/2019
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 turned out delicious. Read More
(2)
Rating: 5 stars
12/28/2014
I used a couple of bags of frozen "stew" blend (onion, celery, potato, carrot) vegetables and used double the amount or granulates instant tapioca. Thank you so much for sharing, this was always one of my favorites, my mom used to make it when I was little. Just as I good as I remember it! Read More
(1)
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Rating: 4 stars
05/19/2019
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. Read More
(1)
Rating: 5 stars
06/29/2017
I made it like it written just added string beans and at the Read More
Rating: 5 stars
12/10/2017
Wonderful recipe. Took Kathy's suggestion and cooked it in the crockpot for 10 hours. Will definitely make again. Read More
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