Stay in Bed Stew

I have not made this recipe in a while, but it is definitely a keeper for a cold winter night.  As I type this, our house is starting to fill with the wonderful aroma of this dish.

Stay in Bed Stew

2 ½ lbs stewing beef

1 cup chopped carrots (I used 3 medium sized carrots)

1 cup chopped celery (I used an entire stalk)

1 cup chopped onions (I used one onion)

1 parsnip

1 potato, chopped up

1 bay leaf

2 or 3 garlic cloves (optional)

5 whole allspice kernels (Yep, whole kernels!)

1 can beef bullion (I used a can of Campbell’s Beef Broth, plus ½ a can of water)

1 15oz can tomato sauce

3 T tapioca

Place all ingredients into a Dutch oven and bake for 4 ½ hours at 275F.  Yield is dinner for 4-6 people.

The recipe is really that easy.  Throw all of the ingredients into the pot and away you go.  I added the garlic cloves the last time I made this recipe (the original recipe did not call for garlic) and it really improved the flavor of the stew.

A hearty bottle of Cabernet or Merlot stands up well to this meal.  I added a few dashes of Mickey & T's All American Seasoning to the stew, and I mixed up the ingredients before I put the Dutch oven in the oven.