5 Hour Stew

10 ServingsBeefAmericanMain Dish Bake Winter 2 pounds Roast beef trim fat and cut in cubes4 ea Carrots peeled and cut in 2 inch pieces3 medium Potatoes peeled and cut in chuncks2 stalks Celery sliced1 medium Bell pepper cut in pieces1 medium Onion coursley chopped1 tablespoon Sugar 1 1/2 teaspoon Salt 1/2 teaspoon Black pepper 1 11.5 ounce can V-8 vegetable juice 3 tablespoon Minute Tapioca Preheat the oven to 250 degrees. Put the meat and vegetables in a large mixing bowl and mix well to distribute evenly. Transfer to a heavy oven-safe pot with a tight fitting lid. I use a number 9 lidded iron skillet sprayed with non-stick cooking spray. Pour the V-8 juice over the meat and vegetables. Sprinkle evenly with the sugar, salt, pepper, and tapioca. Do not stir! Place the lid on the pan or pot and bake for 5 hours - no peeking, no stirring. This freezes well and it's great served with corn muffins.from BigOven Recipe Software and 160,000 Recipe Archive

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