Oven Beef Stew
Delicious and comforting, this is the perfect cozy dinner. Serve with Sourdough Irish Soda Bread to make it extra special!
Oven Beef Stew
The Irish are well-known for potatoes and a good, hearty stew. Try this slow cooking recipe. It will make the house smell wonderful.
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Ingredients
- 2 pounds eye of round, cut into chunks
- 1 large onion, chopped
- 1 pound baby carrots
- 8 ounces mushrooms, sliced (canned and drained or fresh)
- 6 cups red potatoes, cut into chunks, with or without skins
- 1 14-ounce can diced tomatoes (petite diced is best)
- 1 8-ounce can tomato sauce
- ¼ cup tapioca
- 1 teaspoon garlic
- salt and pepper, to taste
Instructions
- Preheat oven to 275 degrees.
- In a Dutch oven or large roaster, place all the veggies and meat.
- Pour the diced tomatoes and sauce over the top of the meat and sprinkle with the tapioca and spices. Mix well.
- Cover tightly with lid and bake at 275 degrees for 5 hours. Stir and serve. Yum!!
Notes
This recipe is also great to do in a crock pot. Just set on high for six hours or low for 10 hours.
You can also substitute a cup of frozen peas or corn in place of the mushrooms.
Servings: 6
If you liked this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.
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