"Hunger is the best sauce in the world."--Cervantes

Beef Stew Recipe

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This recipe for Beef Stew, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Maschke
Added: Sunday, September 28, 2008


4-5 carrots, peeled and cut into pieces
1 C. sliced celery
1 C. frozen corn
1 C. frozen green beans
1 C. frozen peas
3 large potatoes, peeled and cubed
2 lbs. beef stew meat, cubed
2 C. tomato juice, divided
2 C. water
3 Tbsp. tapioca
1 Tbsp. sugar
1-1/2 tsp. salt
2 beef bouillon cubes
1 Tbsp. Worcestershire sauce
1 tsp. garlic salt
slice of bread

Preheat oven to 275.
Place vegetables, potatoes and meat into a large oven-proof pot.
In a saucepan. heat tomato juice and water to boiling. Add to vegetables and meat mixture. Add tapioca, sugar, salt, bouillons cubes, Worcestershire and garlic salt; combine thoroughly. Place a slice of bread on top of mixture.
Cover and bake for 6 hours, adding more tomato juice and water to almost cover mixture, if needed.
Within the final 30-60 minutes of baking, stir the bread into the mixture in the pot.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I usually use French bread and cover the entire mixture with the bread. This is a family favorite!




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