Wednesday, November 5, 2008

Beef Stew

What you need:
2 pounds beef stew meat
2 yellow onions
4 red potatoes
4 stalks of celery
8 oz baby carrots
1 small box frozen peas or green beans (optional) 8 -10 oz
2 cans stewed tomatoes
5 tablespoons instant tapioca
2 beef bouillon cubes
1 tablespoon brown sugar
2 tablespoons worcheshire sauce
Large crock pot

I prepare this the night before, but you could do it the day of if you’re super ambitious.

In one large bowl, combine chopped onion, canned tomatoes (pour juice in separate bowl), skinned and cubed potatoes, diced celery, carrots and peas/green beans. Seal bowl and refrigerate until ready to cook stew.

In second bowl, use tomato juice and add worcheshire sauce, brown sugar, beef bullion cubes (crushed) and tapioca. Cut fat from stew meat and cut into 1 or 2 inch pieces. Add to liquid. Refrigerate.

The next morning (before going to work), I combine the two bowl into the crock pot and turn on low for about 9 hours. Upon returning home, I turn on high for about 1-2 hours.

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