Rainbow Stew

Rainbow Stew Recipe

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Julie Bowden


this is another recipe that I used as cook with the STV BlackJack. I found this recipe and the sister recipe No Peek Stew out of an old cookbook-Recipes and Reflections from Renfrew County. It is simple filling and very easy to make and will feed a large amount of people when you double or triple the recipe- although I haven't tried it in a slowcooker yet- I see no reason why it would not work. Delicious and filling

★★★★★ 1 vote
basic recipes serves 6 can be doubled
30 Min
4 Hr


1 1/2- 2 lb
lean round steak-or lean boneless stew
3 Tbsp
quick tapioca
3-5 medium
onions sliced
2 lb
carrots sliced thickly
5-10 medium
potatoes chunked-
2 Tbsp
brown sugar
2 c
tomatoe juice-maybe a little more
salt and pepper to taste


1take the meat that has been cut up into chunks and place in the bottom of a large roasting pan which has a tight fitting lid
2sprinkle the meat with the tapioca,then layer the sliced onions,chunks of potatoes,slices of carrots and chunks of celery on top of the meat
3sprinkle the 2 tablespoons of brown sugar-(do not use white sugar if possible)salt and pepper over the ingredients already listed.
4add the tomatoe juice over all- I might use a little more as I like having the extra juice and it makes sure that it doesn't dry up when it is cooking.
5bake at 250*F for 4 hours without touching it or lifting the lid. You can add some garlic for extra flavour- I would crush a couple of cloves and add-
6could be served with a green salad and of course fresh buns or bread- this was always a favourite

About Rainbow Stew

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: For Kids