Michael and I often enjoy this hearty beef stew during the fall and winter months here in Minnesota. Since it’s easy to make this recipe in the crockpot, it’s the perfect meal to come home to on a chilly evening. This family recipe is originally from Michael’s mom, and we’re certainly glad to have it!
Hearty beef stew
By Jane and Michael’s Gourmet Extravaganza
- 1 lb of beef stew meat, cubed
- 1 onion, chopped
- 3 stalks of celery, chopped
- 6-8 carrots, sliced
- 3-4 potatoes, cubed
- 2 tsp salt
- 2 tsp sugar
- 2 cups tomato juice (or diced tomatoes in juice)
- 2 Tbsp tapioca (or cornstarch)
Place the meat in the bottom of a 5-quart crockpot and cover with the remaining ingredients (except tapioca). Cook on the “low” setting for 8-10 hours. 30 minutes before serving, add the tapioca (or cornstarch, mixed into some of the stew broth) and stir well. Heat on “high” for 30 minutes, or until stew is slightly thickened. Serve with rice or crusty bread.
Alternatively, this stew recipe can be baked in a conventional oven. Simply place the ingredients in an oven-safe casserole dish and bake for 5 hours at 250 degrees.