Recipe by SGpratt
I got this recipe more than 10 years ago out of one of those Betty Crocker cookbooks that you can buy at the supermarket checkout. This is one of the tastiest beef stew recipes I've had and I make this frequently in the winter months. Enjoy!
Top Review by lazyme
Nice stew! I made this pretty much as directed other than using diced tomatoes and russet potatoes. I did add some beef broth although none was mentioned in the recipe to get it more liquid. Simple and it had great taste. Thanks for sharing SGpratt. Made for Spring PAC 2013.
- 2 lbs beef stew meat, trimmed and cut into 1 inch cubes
- 1⁄3 cup tapioca, quick-cooking and uncooked
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1 tablespoon cumin seeds or 1 1⁄2 teaspoons ground cumin
- 4 medium carrots, cut into 1 inch pieces (I substitute cut-up baby carrots)
- 4 garlic cloves, finely chopped (I substitute 1 tablespoon of minced garlic)
- 2 medium onions, cut into eights
- 32 ounces whole tomatoes, undrained
- 10 ounces frozen corn
- 10 ounces frozen peas
- 1 lb red potatoes, cut into equal sized chunks
Directions See How It's Made
- Heat oven to 325 degrees.
- Mix all ingredients except corn, potatoes, peas and potatoes in ovenproof Dutch oven or decent size pot, breaking up tomatoes.
- Cover and bake 2 1/2 hours, stirring 2 or 3 times during the first 1 1/2 hours. I keep beef broth ready to add in case I need more liquid.
- Stir in potatoes, cover and bake 1 to 1 1/2 hours longer or until beef and vegetables are tender.
- Stir in peas and corn. Cover and let stand 15 minutes before serving.
- NOTE: this freezes well.