Harvest Beef Stew
- Reviews 1
Ready In: 4 hrs 25 mins
Serves: 8
Ingredients
- 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
- 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.
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