Mom's Oven Stew

This is a wonderful meal for a chilly day!  Thick, hearty, and full of wonderful flavor!  My mom has been making this stew for as long as I can remember!  It is downright delicious!

This isn't your ordinary runny beef stew!  It is nice and thick and you must serve it over mashed potatoes!

You mix all the ingredients together in a oven-proof baking dish. 

Cover with a lid or foil and bake for 3 hours.  During the last hour or so your house will start to smell divine!

It comes out perfect every time!

MOM'S OVEN STEW

1 lb. stew meat, cut into 1" pieces

2 cups carrots, diced

1/2 medium onion, diced

1 stalk celery, chopped

1 T. tapioca

1/2 tsp. sugar

1/2 tsp. salt

generous dash of pepper

6 oz. can tomato sauce

3/4 cup water

Combine all ingredients in a 2 1/2 to 3 quart baking dish; mix well.  Seal with foil and cover tightly.  Bake at 300 degrees for 3 hours (or 275 degrees for 4-5 hours).  Best served with mashed potatoes.

Yield:  About 4 adult size servings

For wonderfully creamy mashed potatoes:

Boil quartered potatoes until very mushy; drain

Put in Kitchen Aid mixer with paddle attachment.  Mix until potatoes are all chopped up.

Add:

Milk and butter, heated together until butter is melted and milk is hot

(For 5 lbs. potatoes use approximately 1 cup. milk and 6 T. butter) 

Add: 

1/8 tsp. onion powder

1/2 tsp. pepper

1 tsp. salt

Mix with paddle until combined. 

Switch to whisk attachment and whip until very fluffy.  

On occasion I will add a few ounces of softened cream cheese and this makes them even better!

These amounts are based on 5 lbs. of potatoes.  If you have more or less potatoes adjust accordingly.  If your potatoes seem to stiff, add more milk.