Grandma's Beef Stew
|2 lb||beef stew meat|
|1-2 Tbsp||cooking oil|
|1 1/2 c||chopped onion|
|14 1/2 oz||can of diced tomatoes with liquid|
|3 Tbsp||quick tapioca (i use kraft minute tapioca)|
|1||clove of garlic|
|1 Tbsp||parsley flakes|
|6||medium carrots, quartered|
|3||medium potatoes, quartered|
|1 c||sliced celery|
|1||can beef broth|
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DirectionsBrown 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.Cover 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.If 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.Just 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.