Beef Stew
- 2 lb. beef stew meat, cut into 1-inch strips
- 1 (1 lb.) can sliced carrots
- 1 (1 lb.) can small whole onions
- 1 (1 lb.) can whole tomatoes
- 1 (1 lb.) can peas
- 1 (1 lb.) can cut green beans
- 1 (1 lb.) can small whole potatoes
- 1/2 (10 1/2 oz.) can beef consomme
- 1/4 c. quick-cooking tapioca
- 1 Tbsp. brown sugar, packed
- 1/2 c. fine dry bread crumbs
- 1 bay leaf (optional)
- 1/2 c. dry white wine
- Drain all vegetables except tomatoes.
- Combine all ingredients in a large casserole.
- Cover and bake at 250u0b0 for 6 to 7 hours. Makes 8 to 10 servings.
- Make sure that the tapioca, sugar and bread crumbs are on top of the meat so that the liquids will soften them.
- I stir it all up and cut up the tomatoes a little as I'm stirring.
beef stew meat, carrots, onions, tomatoes, peas, green beans, potatoes, beef consomme, quickcooking tapioca, brown sugar, bread crumbs, bay leaf, white wine
Taken from www.cookbooks.com/Recipe-Details.aspx?id=404493 (may not work)