Oven Beef Stew

This is a remarkably easy hearty stew with no need for you to stand over the stove and stir. Creates its own rich gravy

serves 6-8

1 1/2 pounds cross rib roast cut in 1 1/2” cubes

5 medium carrots, in 1" pieces

5 med potatoes, large cubed

3 medium onions, cut into wedges

3 stalk of celery, sliced in 1” pieces

3 tablespoons olive oil

4 tablespoon gf beef bouillon granules

3/4 teaspoon dry thyme

1/2 teaspoon garlic powder

1 teaspoon of salt

1/2 teaspoon of pepper

3 tablespoons of tapioca, quick cooking

6 cups of water   

Heat oven to 375°F

In a 5 quart casserole with lid put in all the vegetables, add tapioca and water. In a bowl add meat, bouillon granules, thyme, garlic powder, salt and pepper, mix together. Top the vegetables with seasoned meat and put in the oven uncovered for 30 minutes. Take casserole out of the oven and turn temperature down to 325°F, cook in oven for 4 hours. Let stew cool for 30 minutes before serving. 6 Servings