Angela's StoryThis recipe is from my Husband's Grandma Ruth. She was an amazing cook. He has memories of her cooking this stew when he was a small child. She cooked this stew in an old fashioned witches pot over an open fire outside. I do mine in the oven or you can do it in a crockpot. The flavor is amazing. I'm a huge fan of one pot meals and this is one of my favorites. We hope you enjoy it as much as we do! Plan ahead because it needs to slow cook.
beef stew meat
1 1/2 c
14 1/2 oz
can of diced tomatoes with liquid
quick tapioca (i use kraft minute tapioca)
clove of garlic
medium carrots, quartered
medium potatoes, quartered
can beef broth
1Brown the beef stew meat in a large skillet or dutch oven. Add the onion, tomatoes with their liquid, beef broth, tapioca, garlic, parsley, salt, pepper, and bay leaf. Bring to a boil. If you are using a skillet, transfer this to a pot you can put in the oven or you can transfer this to a crockpot.
2Cover and bake at 350 degrees for 1 to 1 1/2 hours. Remove from oven and stir. Add all the vegetables and cook until tender.
3If I'm using my crockpot, I add the vegetables in at the same time I add the meat mixture. I slow cook it most of the day.
4Just a note, I always double this recipe because we love to have leftovers. I've have even had to triple it before. The recipe feeds 4 to 6 people one good size bowl of stew each.