Favorite Family Stew
Source of Recipe
Posted By: Margaret in Las Vegas for CnC
Recipe Introduction
I didn't have any mushrooms and put a couple of cut up potatoes in instead.It smelled so good that I could hardly wait for it to finish. I would think that you could do it in the crockpot which is what I plan on doing next time I make it.
Yes, it was really good. You couldn't taste the tapioca, at least I didn't. I don't see why you couldn't use cornstarch, but with the tapioca it was the right consistency. The only problem is that there was just too much for the two of us and my son gets tired of leftovers. I think next time I'm going to cut it in half. And it didn't seem to hurt in not putting the mushrooms in it and adding the potatoes. I like potatoes in my stew. It is something that I will make again.
List of Ingredients
2 pounds round steak, cut into 1-inch cubes
1 yellow onion, quartered
4 carrots, cut into 1-inch slices
4 stalks celery, cut into 1-inch slices
1 green bell pepper, seeded and cut into 1-inch pieces
1/4 cup quick-cooking tapioca (or cornstarch to thicken)
1/2 cup fine dried bread crumbs
1 pound medium whole mushrooms
1 1/4 teaspoons salt
1/4 teaspoon freshly ground pepper
1 14 1/2 ounce can plum tomatoes, coursely chopped, with juice
1 cup dry red wine Recipe
Preheat oven to 300�. Combine all ingredients in a large, lightly sprayed or oiled, Dutch oven or 4-quart casserole, stirring to mix well. Cover and bake for 4 hours; do not uncover while baking.
This is one of those �no peek� stews that bakes in the oven unattended for 4 hours while the flavors mingle. It will become one of your family favorites. Serve with noodles to absorb the flavorful sauce.
From: The Big Book Of Soups & Sews
Maryana Vollstedt
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