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Ingredients
- 2 1/2 lbs. stew meat cut into 1 inch cubes
- 1 pound carrots, 1/2 inch slices
- 4 lg. potatoes, cubed
- 2 lg. onions, minced
- 3 cloves garlic, chopped
- 1 stalk celery, sliced
- 1 teaspoon dry thyme
- 2 teaspoon salt
- 2 teaspoon black pepper
- 1 tbsp. mustard
- 2 teaspoon brown sugar
- 1/2 c. dry red wine
- 3 1/2 tbsp. tapioca
- 2 1/2 c. V-8 juice (warm and spicy)
- 1 quart. tomatoes
Directions
- Preheat oven to 275 degrees. In large bowl mix meat with vegetables. Season with garlic, thyme, salt and pepper. In small bowl, whisk V-8 juice, wine, mustard, brown sugar and tapioca making sure sugar and tapioca is dissolved.
- Pour over vegetables and meat. Stir well to blend. Add in tomatoes. Transfer stew to a Dutch oven or possibly large casserole with lid. Cook 5 hrs without peeking or possibly disturbing. Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3689g | |
| Calories 2585 | |
| Calories from Fat 390 | 15% |
| Total Fat 43.59g | 54% |
| Saturated Fat 15.41g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 227mg | 76% |
| Sodium 6717mg | 280% |
| Potassium 9247mg | 264% |
| Total Carbs 429.74g | 115% |
| Dietary Fiber 57.7g | 192% |
| Sugars 66.29g | 44% |
| Protein 113.19g | 181% |
