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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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I believe this recipe was passed down from my Grandma. I think it's interesting how the tapioca is used to thicken the stew. I recently took it to a fundraiser for charity and it was the only stew/soup that was gone by the end of the day. Ingredients:
2 lbs stewing beef |
1/4 cup vegetable oil |
1 1/2 cups chopped onions |
1 lb stewed tomatoes |
3 tablespoons quick-cooking tapioca |
1 (10 1/2 ounce) can beef broth |
1 garlic clove, minced |
1 tablespoon parsley |
2 1/2 teaspoons salt |
1/4 teaspoon pepper |
1 bay leaf |
6 medium carrots, sliced |
3 medium potatoes, peeled and quartered |
1/2 cup celery, sliced |
Directions:
1. Heat the 1/4 cup vegetable oil in a large skillet.
2. Brown the beef in the oil on all sides.
3. Add the onion, tomatoes, tapioca, beef broth, garlic, parsley, salt, pepper, and bay leaf.
4. Bring the mixture to a boil.
5. Turn into a 3 quart casserole and cover.
6. Bake in the oven at 350 degrees for 1 1/2 hours.
7. Add carrots, potatoes, and celery.
8. Bake covered for one hour until vegetable are tender.
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