Four Hour Stew
September!!! My favorite time of the year. Temperatures are starting to drop. The leaves are just starting to change colors by me. Four Hour Stew is a tasty stew recipe and easy to make as it gets colder outside. My Aunt Dolores gave my Mother this recipe years ago and it quickly became a family favorite. The difference with this stew recipe is that you don’t brown the meat or dredge it in flour. It thickens by using Tapioca.
Place all the ingredients in a large dutch oven or oven roaster. I had crinkle cut carrot slices in the house, so I used those instead of regular carrots. Bake for 4 hours, stirring occasionally. Check at 3 hours to see if it is too juicy. If it is, add 1 additional tablespoon of tapioca. If it seems too dry, add additional liquid.
You can also make this in a slow cooker. Cook for 8 hours, (6 on high and 2 hours on low).
We serve with no yolk noodles. Mashed potatoes tend to melt in the juice. I also like to add a little ketchup when serving.
If you like my family’s Four Hour Stew recipe, please leave a comment and let me know what you think. If you made it, post your wonderful images on Instagram and tag me. Don’t forget to subscribe and you will be emailed each time I post a new recipe.
Four Hour Stew
A very tasty and easy beef stew recipe.
Ingredients
- 2 pounds stew meat, cut into small pieces
- 8 carrots, cut into 1 inch pieces
- 6 celery stalks, sliced
- 1 large onion, medium dice
- 1 cup tomato juice
- 1 can beer
- 16 ounces beef broth
- 2 tablespoons quick cooking tapioca
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
- Step 1 Place all the ingredients in a large dutch oven or oven roaster.
- Step 2 Bake for 4 hours, stirring occasionally. Check at 3 hours to see if it is too juicy. If it is, add 1 additional tablespoon of tapioca. If it seems too dry, add additional liquid.
- Step 3 You can also make this in a slow cooker. Cook for 8 hours, (6 on high and 2 hours on low).
- Step 4 We serve with no yolk noodles. Mashed potatoes tend to melt in the juice. I also like to add a little ketchup when serving.
1 thought on “Four Hour Stew”