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US Regional   -   Slow Cooked Beef Stew (Massachusetts)   adapted from Sarah Leah Chase's Cold-Weather Cooking

Description
Ingredients
  • 2 Pounds Beef -- Cubed
  • 12 Ounces Baby Carrots -- Chopped
  • 3 Large Potatoes -- Chopped
  • 2 Medium Turnips -- Chopped
  • 4 Small Onion -- Chopped
  • 3 Cloves Garlic -- Chopped
  • 1 Teaspoon Celery Seeds
  • 1 Teaspoon Thyme
  • 2 Teaspoons Salt
  • 2 Teaspoons Pepper
  • 3 Cups V-8? Vegetable Juice
  • 1/2 Cup Red Wine
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Brown Sugar
  • 4 Tablespoons Tapioca -- Crushed
Directions In large ovenproof pot, combine beef, carrots, potatoes, turnips, onions, garlic, celery seeds, thyme salt and pepper. Add V-8, wine, mustard, brown sugar and tapioca. Stir well. Cover and place in 275 degree oven for 5 hours. Serve.
Serves 4
Time to Make 0:00



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