Prep 20 mins
Cook 2 hrs
I have been making this for years. It comes from Taste of Home. I don't remember the issue but it was quite early. It is also in the 1999 TOH annual cookbook. The aroma while this is baking will drive you insane. This is a great cold weather stew that you will make many times over!
- 1 (14 1/2 ounce) can diced tomatoes with juice, undrained
- 1 cup water
- 3 tablespoons quick-cooking tapioca
- 2 teaspoons sugar
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 2 lbs lean stewing beef, cut into 1 inch cubes
- 4 medium carrots, cut into 1 inch chunks
- 3 medium potatoes, peeled and quartered
- 2 celery ribs, cut into 3/4 inch chunks
- 1 medium onion, cut into chunks
- 1 slice bread, cubed
- In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.
- Add remaining ingredients and mix well.
- Pour into a greased 13x9x2 inch or 3 quart baking dish.
- Cover and bake at 375 for 1 3/4 to 2 hours or until meat and vegetables are tender.
This recipe is a winner. I used flour instead of tapioca. I put a couple of tablespoons of flour in a baggie and coated the beef in the flour then I browned it. I mixed 3 tablespoons of flour into the cold water and stirred it until the lumps were all gone. Then I just mixed all the ingrediens togther and put into a 9 x 13 pan which I had sprayed. I did not used the bread. Family does not like celery cooked so I also omitted that. The flavor of this dish is wonderful. I don't really like beef stew and I loved this. I will be making this again in the near future. Thank you for posting this.
What an excellent, filling meal. The first 30 minutes this was baked at 400 degrees. Then the oven was lowered to 375 degrees for the last 1 hour and 15 minutes of baking. I did stir the dish half way through so the middle would cook. Thanks for a great recipe. Made for Zaar Chef Alphabet Soup (July '10-Jan '11)
I have a very similar recipe that I like to use, from a book called Mennonite Country-Style Recipes. I use 28 oz tomatoes, and 2 cups beef broth instead of water. Same amount of tapioca still gives a thick saucy base. I brown the beef in a skillet before putting in casserole dish. I use just 1 lb. beef, a clove of minced garlic, 2 cups shredded cabbage, 1/4 cup chopped bell pepper, and substitute parsnips for half the carrots. No bread or potatoes. Then I like to add more flavor to what's listed with Italian seasoning and a salt-free steak seasoning. Thanks for posting this!