French Oven Beef Stew

School has been back in session for a month, and I have to admit, starting the school year in a new district has been challenging in ways that I did not imagine, specifically on the home front. During the summer, I spend hours browsing the internet searching for new recipes and many more hours concocting them in my kitchen, but lately, my internet searches have been limited to lesson plans and instructional materials for the middle school Language Arts and Literature classes I am teaching this year. Being a displaced New Englander, most of my old standbys for weeknight dinners are better during cold weather, so it was with a thankful heart that I welcomed Tropical Storm Lee and its cold front this weekend! It has been the perfect time to snuggle up in our house and think of recipes that will be easy to make for the fall, which led me to rediscover a recipe for French Oven Beef stew that can be made in a crock pot or dutch oven (by my husband on his day off!). I spent this evening cooking ahead, and now our freezer contains a gallon bag of French Oven Beef Stew mix, ready to go.

French Oven Beef Stew

(from one of my mom's friends)

1.5 lbs stew beef, cubed

1 large onion, chopped

3 stalks celery, sliced

4 medium carrots, sliced

1.5 cups tomato juice (I use three 5.5 oz cans of V8)

⅓ cup tapioca

1 tbsp sugar

1 tbsp salt

¼ tsp pepper (or to taste)

½ tsp basil

4 medium red potatoes, cubed in bite sized pieces

This can be made to freeze, as I did, and then put into the crock pot for four hours on high or eight hours on low, stirring occasionally.

To bake, combine all but potatoes in a 2½ quart casserole or dutch oven. Cover. Bake at 325° for 3½ hours. Put potatoes in for the last hour. Stir occasionally.

My beef stew, ready to go into the freezer.

I hope that you enjoy this recipe as much as we do!