Directions:
I highly recommend using a covered roaster for this recipe, I believe it cooks best in the oven.
Add the meat, onions, carrots to the roaster, season with a sprinkle across of the garlic powder, onion powder, dried parsley and black pepper, plus the salt.
Add the V8 to a bowl and add the sugar, and tapioca, stir to combine and pour over the meat and veggies.
Cover the roaster with a piece of foil, and make sure the foil is tight. Add the lid to the roaster. If you do not have a roaster with a lid, add two pieces of foil.
Bake in a 325 degree oven. I think this meat comes out better in the oven than in a slow cooker. Bake in oven for 2 hours without opening the door.
After 2 hours, take out of oven, give it all a stir, the tapioca should have thickened the gravy, if it is not to your desired thickness add in another tablespoon and stir. Add your potatoes and peas, give another stir.
Replace the foil and the lid and cook another 45 minutes.
Remove from oven and let rest 20 minutes as the meat will need time to relax and become soft and tender. It is even better if you let the stew sit in fridge overnight and reheat the next day. But this can be served the same day.
Stew makes great leftovers, and can be frozen.
I await your comments! Enjoy!
