Slow-Cooked Beef Stew - cooking recipe

Ingredients

2 1/2 lbs lean stewing beef, cut into 1-1/2 inch pieces
12 ounces baby carrots
3 large potatoes, peeled and cut into 1 inch cubes
2 medium turnips, peeled and cut into 3/4 inch pieces (I sometimes use sweet potatoes instead of turnips)
4 small onions, peeled and quartered (about 2 inches in diameter)
3 garlic cloves, minced
1 teaspoon celery seed
1 teaspoon dried thyme
2 teaspoons salt
2 teaspoons fresh ground black pepper
2 1/2 cups V8 vegetable juice (spicy V-8 is good, too)
1/2 cup dry red wine
1 tablespoon Dijon mustard
2 tablespoons light brown sugar
3 1/2 tablespoons tapioca

Preparation

Preheat the oven to 275 degrees.
In a large mixing bowl combine the beef with all the vegetables.
Season with the garlic, celery seeds, thyme, salt, and pepper.
In a small bowl whisk together the V-8 juice, wine, mustard, brown sugar, and tapioca, making sure the tapioca dissolves.
Add this mixture to the meat and vegetables and stir to blend.
Transfer the stew to a dutch oven or large casserole.
Cover lightly and cook 5 hours without peeking or disturbing.
Makes 6 servings.