This oh-so-tasty recipe comes from a sweet friend of mine named Sarah G.  She had prepared this dish as part of a women’s fellowship group that I was a part of a few years ago and it was a big hit!  Bill, our new farm-hand enjoys beef stew, so I pulled out this recipe last week and gave it a whirl.  I am a little ashamed to say that we ate it all before we could share some with Bill, so it will be on my To-Make list again soon (this time, I will fill a container for Bill first!).  Below is the slightly modified version of this hearty dish…

Ingredients:

  • ~2 lbs of cubed beef (I used a tip roast that I thawed and cut into ~1 1/2″ cubes); sprinkled with salt and pepper
  • 4 to 5 potatoes, washed and cubed
  • 3-4carrots, washed and diced
  • 1 onion, diced
  • 3-4 stalks of celery, washed and diced
  • 1 1/2 c beef broth
  • 3 TBSP quick-cooking tapioca
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp sugar
  • 1 c diced tomatoes
  • 1-2 c green beans, washed and trimmed
  • 2 TBSP oil

Directions:
If planning to use homemade beef stock, prepare this ahead of time.  To do so, I fill my crock pot with ~2 inches of water, turn it to ‘High’ and then wait for 20-30 minutes for it to get hot.  I then add in 2 beef bones/shanks and then a variety of seasonings that I have on-hand such as  carrot peels, celery tops, diced onion, 1-2 bay leaves, a few sprigs of parsley, etc.  I allow this to cook in the crock pot for several hours, straining once done and seasoning with salt and pepper to taste. 

  1. In a mid-sized saucepan, add 2 TBSP oil and heat over low-medium-heat.  Add in the cubed beef, sprinkle with salt and pepper, cover with a lid and heat for around 25-30 minutes, stirring occasionally and adding a small amount of water if needed.
  2. While the beef is cooking, place the the potatoes, green beans, carrots, celery, and onion in a 9″x13″ baking dish.  In a small bowl, combine the beef broth, tapioca, salt, sugar, black pepper, and tomatoes.
  3. After the beef has been cooking for 25-30 minutes on the stove top, transfer to the baking dish with the vegetables and pour the broth mixture over the meat and vegetables.  Cover with foil and bake at 350F for ~1 1/2 to 2 hours.
  4. Serve with a slice of buttered bread (if desired) and enjoy!
Baked Beef Stew
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