Stews are great when the weather turns chilly. Don’t be put off by the fact that this beef stew takes five hours in the oven, it makes the stewing beef fork tender and flavorful. A good rainy day, stay at home, cooking project – this stew pairs well with popovers!
- 1 1/2 pounds stewing beef, cut into 1″chunks
- 2 cups russet potatoes, peeled and diced into 1″ chunks
- 1 cup celery, chopped
- 1 1/2 cups carrots, peeled and cut
- 1 large yellow onion, chopped
- 2 bay leaves
- 3 cups tomato juice
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- 1 tablespoon flour
- Preheat oven to 250º.
- Mix all of the ingredients in a Dutch oven, cover with a lid, and place in the oven for five hours.
- Stir twice during the cooking process, and remove the bay leaves before serving.
