5 Hour Oven Stew {gluten free}

Look at me, I'm posting a recipe! Pretty good considering the last week of my life has been all about our new little addition to the family. Thank you to everyone for your kind words and congratulations, we love her too!

The little man and her have been keeping us beyond busy, but thankfully my mom was here for the week (cooking, cleaning, helping) and the husband's parents are coming this weekend for a visit as well. Therefore, I have still yet to do this alone.

Pray for me.

So far, the two have been liking each other. We just need to work on his "gentleness", he just doesn't know his own strength!

As promised, I said I'd get back to posting our meals/recipes and here is a great one. My mom made up this stew earlier in the week, and we are just now finishing up the last bowls, after freezing a good portion.

Now, it is technically an "oven" stew, but we did it in a large crock pot, works just the same. I don't know about you, but I love pulling out the crock pot, instead of heating up the oven. To each is own!

5 Hour Oven Stew

2 lbs. stew meat, cut into small pieces

6 potatoes, diced small

4 carrots, diced

4 celery stalks, diced

2 green peppers, diced

1 large can tomato juice or V-8

3 T. tapioca

Place all ingredients in a small roaster for the oven or a large crock pot. Season with salt and pepper. Place in the oven at 250 degrees for 5 hours, or on low in the crock pot for 5-6 hours, or until all veggies/meat are tender.

Simple, huh?

A great one to assemble the night before and have cook the next day while out running errands or at work. We served this with some garlic parmesan toast (bread, buttered and sprinkled with garlic salt and parmesan cheese, placed in oven at 400 degrees for 5-10 minutes or until crispy).

Stay tuned, as I have a great cookie recipe to share next!