Now that the days are getting colder it's time to start planning some hearty meals. This beef stew was my grandmother's recipe and she used to make it for me when I lived with her briefly before moving to Buffalo. What is really cool is that when I make now, it's in the same roasting pan she used when she made it. When she passed, I was able to get her set of roasting pans... just a cool little fact that keeps me connected to her. This recipe is easy to make, just just some chopping and mixing and then the oven does all the work!
1 1/2 lbs beef stew meat
4 medium potatoes, cut in large cubes
4 carrots cut up
1 10oz pkg frozen peas
1 28 oz can, whole tomatoes (can chop smaller if wanted)
1 6oz can tomato juice
1 large onion, peeled and sliced
1/4 cup Tapioca
1 tsp salt (I think it needs way more than this lol)
1/2 tsp black pepper
Mix all ingredients together in a larger ovenproof casserole or roasting pan. Cover and bake at 300 for 4 hours. Or, if more convenient 5 hours at 250.