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No Peek Beef Stew


imageThe first time I made this recipe I knew it was a “keeper.”  It came from a friend of my mom’s.

Once you make this “no peek stew,” you’ll want make it over and over and over again.  It’s so incredibly easy and absolutely delicious.  Don’t you just love recipes like that!?!!  It’s become a regular at my house when my son comes over for dinner – since it’s one of his favorites.

There were only three of us for Sunday dinner last Sunday so I thought there would be enough for a few lunches during the week.  Wrong!!!  There was enough for two very small portions. 

This particular beef stew does not have potatoes in it, but no one in my family has ever complained about that.  We all love the flavor of carrots cooked in with beef stew or roast.  I always serve it with either mashed potatoes or rice – which is enough starch.  Here’s the recipe – which I usually double.


1 lb. stew meat

1 cup chopped celery 

1 cup carrots – cut into about 1 inch pieces (or you can use baby carrots)

1 cup onions – quartered (about 2 medium sized onions)

1 cup tomato juice

1 Tbls. sugar

2 tsp. minute tapioca

1 tsp. salt 

Mix all incredients together in a casserole dish.  Cover and bake at 325 degrees for 4 hours.   If the stew beef has too much fat on it, I will trim that off with my kitchen scissors.  The meat market I go to has nice lean stew beef so it is worth a little more.  

(Here’s the “no peek” part – do not uncover or “peek inside” until the four hours are up.)  I have made this in the crock pot also.  In that case, I add a little flour or extra tapioca toward the end if needed to make a thicker gravy

As I said, I serve this with mashed potatoes or sometimes rice for variety.  For me, the fact that there are no potatoes in this stew is a plus because I usually make a double batch and freeze half.  I’ve personally never liked the texture of potatoes in soup or stews after they been frozen – but that’s just a personal quirk.

Trust me and make this – then wait for the compliments!



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