- 2 pounds stew beef, cut into 1-1/2' cubes
- 6-7 potatoes, peeled and cut
- into 1-1/2 cubes (I do not peel)
- 8 carrots, peeled and cut into 1-1/2" pieces
- 4-5 stalks celery, cut into 1" pieces
- 2 onions, cut into wedges
- 4 ounce can sliced mushrooms, drained (I use fresh)
- 1-1/2 teaspoon sdried thyme
- 1 teaspoons sugar
- 2 bay leaves
- 1 cube beef bouillon
- 1-1/2 teaspoons salt
- 1/3 cup instant tapioca, uncooked
- 3 cups tomato juice
Is there anything better than a good bowl of beef stew on a cold winter’s day? Nope, don’t think so. This recipe take’s very little prep time and then just 3 hours in the oven, unattended. I do check it after about 2 hours just to give it a stir. Prepare a pot of rice and cornbread or a slice of french bread and you have a wonderful meal for your family. To make the prep time easier, I do not peel the potatoes, just wash and cut them in quarters. I buy the baby carrots in a bag that have been peeled. Then, all that is left is the celery, onions and mushroom.
I found this recipe in one of my Goose berry Patch cookbooks, “The Harvest Table”. The recipe is called “Dad Cole’s Hearty Beef Stew” and was submitted by Bonnie Cole of Easley, SC. All I can say is, Thank You Dad and Bonnie Cole for sharing, my family is delighted.