Saturday, July 18, 2009

Move over Dinty Moore!

That's right, move on over canned, commerical stew. This girl's got a hearty homemade beef stew that satisfies even the hungriest man.

Another taste of home from my momma, with a twist or two of my own.

Here's to you and your culinary adventures, friend. Cheers!

Beef Stew
Serves 4

1 pound stew meat, cut into bite size pieces
3 carrots, sliced on the bias
1 can fire roasted diced tomatoes
1 cup beef stock
2 large cloves garlic, minced
3 TBS cooking tapioca (also known as pearl tapioca, NOT sweetened or instant)
1 lb baby red skin fingerling potatoes, diced
1 rib celery
1 onion, chopped
1/4 cup frozen peas, thawed
1 bay leaf
1 tsp Worcestershire sauce
salt and pepper to taste

Preheat oven to 375 degrees.

Mix all ingredients in a large casserole that has been sprayed with cooking spray.

Bake, covered for 2 hours. Remove bay leaf.

Let stand 5-10 minutes before serving

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