No-Peek Stew
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.