It's starting to cool off in Iowa, especially in the evenings. This is a great fall/winter meal!
Place all ingredients in Dutch oven. Cover and bake for 5 hours at 250 degrees F. You can brown the beef first, if you want.
By Robin from Washington, IA
as a busy Mom and now a retired grandmother, I've used this recipe for years. Especially good for Sundays. I get all veggies and ingredients ready on Saturday, add with rest of ingredients on Sunday morning and put in the oven while we are at church.
I never brown the meat, but add beef bouillon and have a delicious stew ready for Sunday afternoon. We like either cornbread or sour dough bread along with the stew. Also gets better as a leftover . My daughter always begs for leftovers to take to work for her lunch. She has to "guard" it with her life when her co-workers smell the warmed stew. thanks for all your good ideas!! (02/14/2007)
By Gena Rae
Robin, I have several tricks I use making beef stew and they work great, but I've never heard of using tapioca. This sounds really good and I will definitely try your recipe, with possibly a few mods. (I might try it 'by the book' first, and go from there.) A few things I always do with beef stew is use beer instead of water (because I dislike cooking with water unless I'm making stock), rub the meat pieces with crushed garlic before browning, and add a few dried celery flakes to the pot. Also if the stew needs to be thickened I always use Idahoan Instant Potato Flakes. I don't know how these tricks would work with the tapioca so it is probably best to leave them out the first time I try it. I presume the tapioca would eliminate the need for potato flakes, and it might not work too well with the beer. Anyway, thanks for the recipe! (02/14/2007)
I have the same recipe only I think mine has tomato juice in it instead of the tomatoes. Very good either way, I am sure. Have not made it for quite sometime since my family is all gone. (10/20/2009)
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