This is a stew my mom has been making for as long as I can remember. It’s a good, hearty stew and served with fresh bread or rolls is so yummy. We are gardeners so we improvise with canned green beans and tomatoes (and frozen sweet corn) this recipe has tastes of summer when it’s cold and yucky outside.
2 lbs of boneless beef (cut into 1″ pieces)
3 stalks of celery (cut into 2″ pieces)
5-6 carrots (cut into 1″ pieces, today I used a bag of baby carrots cut in half because it was cheaper than buying the regular carrots)
2 medium onions, quartered
4 medium potatoes (peeled and cut into chunks)
1 quart of tomatoes
1 pint of green beans (drained but save the liquid)
2 cups frozen sweet corn (optional, but I like it in there!)
1/2 cup water
1/3 cup Kraft Minute Tapioca
1 tablespoon sugar
1 tablespoon salt
Spread meat into the bottom of a roaster. Sprinkle tapioca over the meat. Add vegetables over the meat (except for green beans). Mix the liquid from the beans, the water, sugar and salt together. Pour over the vegetables and meat. Cover pan and bake at 300º for 4 hours or 275º for 4 1/2 to 6 hours. Add green beans 15 minutes before serving.
*For a thicker stew, use 1/2 c. tapioca