Ingredients:
- 1 – 1 ½ lbs Stew Meat
- 2-3 Carrots, peeled and diced
- ½ Onion, rough chopped into 1-2 inch pieces
- 1 Celery Stalk, diced
- 7-8 Baby Yukon Gold Potatoes, quartered
- 1 cup Tomato Juice
- ¼ Dry Sherry
- 1 Tbsp Sugar
- 2 Tbsp Small Pearl Tapioca
- 2 tsp Salt
- Dash of Worcestershire
Directions:
- For the meat, season with steak seasoning. We used Lynchburg Tennessee Burger and Steak Seasoning, but you could use a Montreal or Chicago Steak Seasoning.
- Heat 2 Tbsp of olive oil in a dutch oven over medium and add the seasoned beef.
- Cook and brown the meat until it has a nice sear to it.
- Remove the beef from the dutch oven and place the meat in a bowl.
- Deglaze the pot with the sherry and let cook for 3-4 minutes or until most of the liquid is gone.
- Add the veggies and cook for 1 -2 minutes.
- Add the tomato juice, Worcestershire sauce, salt, tapioca and sugar.
- Bring to a soft boil and add the beef.
- Mix everything together, cover the dutch oven and place in a preheated oven at 250°F for 4 hours.
