Old Fashioned Beef Stew, slow roasted to comfort food perfection. The perfect Sunday Dinner coming straight from our family kitchen to yours. This is my Gran's recipe and let me tell you it's super simple and seriously the best stew ever!
Preheat the oven to: 250°F/120°C
Add all of the ingredients, celery, carrots, Idaho potatoes, onion, Panko, San Marzano tomatoes, chuck roast, Kosher sea salt, black pepper, sugar, minute tapioca, and Worcestershire sauce to a large Dutch Oven.....
Stir with a large flat bottomed wooden spoon to incorporate ingredients thoroughly.....
Tightly wrap the top of the Dutch Oven with heavy-duty foil....
Cover with the lid and roast in the oven for 6 hours, don't remove the pot to stir at any time just allow it to roast low and slow....
Remove from the oven after 6 hours and allow to stand for 15 minutes, remove the lid and foil and stir...
Dish into bowls and serve with biscuits or crusty bread if desired.