Mom's red stew
Homage to my mom’s cooking
This is what my mom called her “gone all afternoon stew”. It has taken me a few years to make the same as her since she never gave me an exact recipe. I figured out that tapioca was the key as well as cooking in the oven vs. a slow cooker or stove-top. Low and slow makes it right.
2# Chuck Roast - cut up into 1” cubes, trim fat and gristle - save trimmings.
3-4 carrots - save trimmings.
3-4 stalk of celery - save trimmings.
2-3 bay leaves
Bag of frozen pearl onions
1 tsp Salt & ½ tsp Pepper
Bottle (2 quarts?) of Tomato Juice
¼-½ cup Minute tapioca thickener
Preheat oven to 250
Start with a large 8 quart type pot with a lid that can go in the oven. Also need a small saucepan/stock pot.
Put meat trimmings, carrot scraps, celery scraps, 1 bay leaf and 2-3 cups of water in a small saucepan to make some stock.
Brown the meat at on one size to get some browning on the meat and to start a fond in the pan in small batches removing to a dish.
Add veggies and saute 5 minutes.
Add herbs, salt & pepper, tapioca
Add meat & juice from bowl
Add tomato juice and enough water if needed
Bring to a simmer put on a lid and put in the oven. Keep the stock on very low simmer add water if needed to stock.
After 2 hours stir stew, add some stock if needed. Taste broth and season more if needed.
After 1-2 hours more check meat texture.
Cook until everything is soft. 5-6 hours total.
I usually serve the next day.