Mom's Beef Stew

Growing up my Mother made a stew that I loved. One of those that cooked for hours and melted in your mouth as you ate it. It really is simple. I always pick the leanest stew meat that I can find. The meat is usually twice as big as I like it so I double the batch immediately by cutting it into smaller pieces. Once cut to the right size I dredge it in flour and then brown it in hot oil. My greatest endorsement for this stew came from my six year old Grandson after trying it.

After the meat is browned I add potatoes, carrots, celery, and onion.
When the onions become translucent I add a large can of tomato juice and two small cans of tomato sauce and bring to a simmer.

In an oven safe pot I put the stew into a 300-325 degree oven for two to three hours. Checking the moisture periodically so that not too much moisture is lost.

The meat is so tender that you can cut it with a fork. Serve with warm bread or rolls. Great for a cold winter day.

"Mom's Stew"

2 lbs lean stew meat
2-3 carrots, sliced round
2-3 potatoes, cubed
1 onion, chopped
2 large cans tomato juice
(tomato sauce can be used)
2 T. vegetable oil

Brown meat in oil, add remaining ingredients and cook until tender. This can be simmered on a stove top, baked in the oven, or in a slow cooker. The longer and slower the better. Other herbs such as Rosemary, Bay leaves, Marjoram, or Basil can also be added for flavor. Salt and pepper to taste.