Easy Beef Stew
Homemade beef stew has never tasted better.
Serves 6 |
|2 lb beef chuck roast |
|1 teaspoon dried thyme |
| Garlic powder, to taste |
| Sea salt, to taste |
| Ground black pepper, to taste |
|1 onion, chopped |
|3 stalks celery, chopped |
|3 carrots, chopped |
|4 red potatoes, cubed |
|1 can whole tomatoes, undrained, 28 oz. |
|2 bay leaves |
|1/2 cup semi-dry red wine |
|6 tablespoons instant tapioca |
- Preheat oven to 200° F.
- Season the roast with garlic powder, sea salt, and pepper. Coat evenly.
- Place the roast in a roaster pan. Add chopped onion, celery, carrots, red potatoes, canned tomatoes, bay leaves, red wine and tapioca in the roaster pan.
- Cover and bake for 8-12 hours. Remove chuck roast from the pan. Discard bay leaves.
- Serve roast with vegetables and juices from the pan.