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No-Peek Stew

Deel op Facebook Print Recipe

Ingredients

  • 1½ lbs. stew meat cubed
  • 5 potatoes peeled and cubed
  • 6 carrots peeled and sliced
  • 2 stalks celery sliced
  • 1 onion sliced
  • 1 green bell pepper sliced
  • ¼ cup mushrooms sliced (or you can use a small can of sliced mushrooms, drained)
  • 3 T. minute tapioca
  • 1½ T. sugar
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. garlic salt
  • 1½ cups V-8 juice
  • 1¼ cups peas fresh or frozen

Instructions

  • Grease a large 10 × 13-inch baking dish.
  • Put raw meat on the bottom of the baking dish.
  • Then add in layers the potatoes, carrots, celery, onion, bell pepper, and mushrooms.
  • Mix together the minute tapioca, sugar, salt, pepper, and garlic salt and sprinkle over the meat and veggies.
  • Pour V-8 juice over all, seal with a double layer of foil, and bake at 350° for 2-3 hours.
  • Place the peas in a medium saucepan, cover them with water, and bring them to a boil.
  • Drain.
  • Remove stew from oven and pour the peas on top of the stew just before serving.

Notes & Wine Advice

I usually use about 2 cups V-8 juice because we like the flavor and added moisture.
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Course; Stew
Cuisine; Amish