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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Stew Recipe

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This recipe for Stew is from Generations of Summers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. stew meat
6 carrots, cut into large chunks
3 onions, diced
5 potatoes, quartered
2 cans stewed tomatoes
1 c. celery, chopped
1 T. sugar
4 T. tapioca
1 slice bread, torn into pieces
1 T. fresh parsley
1/2 tsp. basil
1 tsp. dill seed
1 c. beer
salt & pepper
Directions:
Directions:
Combine all ingredients in a large casserole dish or Dutch oven. Bake, covered, for 5 hours at 250º.
Personal Notes:
Personal Notes:
Years ago, our aunt Elaine was Brian's babysitter. This was one of her winter recipes and she shared it with me. The dill and beer gives the stew a really good and different flavor than a standard beef stew. It can be cooked in a crockpot - add twice as much tapioca, cook on high.

 

 

 

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