I have been eating my Mom’s 5-Hour Beef Stew my entire life. I’ve been MAKING it almost as long, as you can tell by the handwritten recipe-card Mom made for me when I moved out. Take a look at this:
Yes, that is a big ol’ wine stain right in the middle of it. The recipe DOES call for red wine but odds are I was drinking it when THIS happened. I don’t NEED the recipe anymore but I still pull this card out anytime I make the stew, just because I love it so much. Believe me, the “Mom’s Meatloaf” recipe card is pristine and looks NOTHING like this.
You will need:
1 lb. Stew Meat
3 Carrots (sliced)
2 White Potatoes (cubed) *Mom’s recipe calls for 3 but I think that’s too many
1 Sweet Onion
1 can Beef Broth
2 small cans V-8 *Tomato fans can add a can of diced tomatoes. Yuck.
1 1/2 C Red Wine
1 tsp Garlic Salt
1/2 tsp Black Pepper
2 tsp Sugar
(Mom’s recipe doesn’t call for it but I add dried parsley & thyme. About 2 tsp each)
1/4 C Quick Cooking Tapioca
Preheat oven to 300 degrees.
Combine all of the ingredients above in a Dutch Oven and bake for 5 hours. The back of Mom’s recipe-card says to “Serve with crusty bread.” This is my favorite part because Mom wasn’t above serving untoasted white bread with dinner, which always tore when you buttered it. Once she discovered Artisan Bread though, that was the ONLY thing she would serve with her stew.
Hope you enjoy it and make sure you finish off that bottle of red wine with the stew. As Mom says in the recipe, “Cheap is good!”