Oven Stew

My friend’s mother taught me to make this stew many years ago. Most of the tomato juice is absorbed and evaporated, leaving a glossy coating over the vegetables and meat. It is no fuss to make as you put the whole lot in an oven, and it tastes delicious.

2 lbs stew meat
2 large carrots
1 cup peas
1 onion, sliced
2-3 medium potatoes
2 Tbsp. minute tapioca
2 tsp. sugar
salt and pepper to taste
12 oz. tomato juice
6 oz. water

If I am starting with a blade steak like in the photo, after I cube the meat, I add the bone to the stew to add some richness as well. Add it all to a Dutch oven and stir. Bake with a lid on for 4-5 hours in a preheated 300 degree F. oven.

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