Hearty Beef Stew
Ingredients:
2 pounds beef stew meat
6 to 7 medium potatoes, peeled and cut into 1½ inch pieces
2 medium onions, cut into wedges
8 medium carrots, cut into 1 inch pieces
4 to 5 celery ribs, cut into 1 inch pieces
1 can (4 ounces) sliced mushrooms, drained
⅓ cup quick-cooking tapioca
1½ teaspoons salt
1 beef bouillon cube
1 teaspoon sugar
2 bay leaves
1½ teaspoons dried thyme
3 cups tomato juice
Instructions:
Yield: 6-8 servings.
2 pounds beef stew meat
6 to 7 medium potatoes, peeled and cut into 1½ inch pieces
2 medium onions, cut into wedges
8 medium carrots, cut into 1 inch pieces
4 to 5 celery ribs, cut into 1 inch pieces
1 can (4 ounces) sliced mushrooms, drained
⅓ cup quick-cooking tapioca
1½ teaspoons salt
1 beef bouillon cube
1 teaspoon sugar
2 bay leaves
1½ teaspoons dried thyme
3 cups tomato juice
Instructions:
- In a 4 qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all.
- Cover and bake at 300 degrees for 3 hours, stirring occasionally, or until the meat and vegetables are tender.
- Discard bay leaves before serving.
Yield: 6-8 servings.