"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Party Stew Recipe

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This recipe for Party Stew, by , is from The Smith Family 2018 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Smith

Category:
Category:

Ingredients:  
Ingredients:  
3-4 lbs boneless chuck pot roast cut into even pieces
1 large can V8 tomato juice
1 tsp salt
1 tsp sugar
1 tsp pepper
1 tsp garlic
6-8 tapioca
2 tbsp Lee & Perrins
1-2 cups chopped celery
1-2 cups chopped onions
1-2 cups carrots (even sized baby carrots or equal cut pieces)
1-2 cups potatoes
1 small can mushrooms

Directions:
Directions:
bake in covered pan 5 hours at 325-350

Denise's suggestion (based on numerous attempts): mix all the ingredients in a huge bowl so that all the parts are distributed before you put it in the pan. Don't rush it, take the full 5 hours to get the beef tender.

Number Of Servings:
Number Of Servings:
A Crowd
Preparation Time:
Preparation Time:
Depends on how fast you chop
Personal Notes:
Personal Notes:
I usually use less meat (more like 2 lbs).

 

 

 

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