Savory Beef Stew
Adapted from Farm Journal’s Best Ever Recipes
1 or 2 lbs stewing beef, cut in 1 inch cubes
¼ cup oil
2 medium onions cut into chunks
1 16 oz can diced tomatoes
3 TBLS quick cooking tapioca
1 10 ½ oz can beef broth
1 clove garlic, optional
2 ½ tsp salt and ¼ tsp pepper
6 medium carrots, cut into strips
3-4 medium potatoes cut into chunks
½ cup sliced celery
1 red pepper cut in strips
1 cup of diced butternut squash
Handful of Swiss Chard, chopped
Several sprigs of fresh parsley Your choice of which vegetables to include. All of these except for the celery were from my fall garden.
Brown beef cubes on all sides in hot oil in large skillet. Add onion, tomatoes, tapioca, beef broth, garlic, salt and pepper. Bring mixture to a boil. Turn into a 3 quart casserole or keep in skillet if it is ovenproof. Cover
Bake in 350 degree oven for 1- 1 ½ hours or until meat is tender.
Add carrots, potatoes, celery, pepper, and squash. Continue baking another 1 hour covered or until vegetables are tender. About 15 minutes before it is finished add Swiss Chard and parsley on the top.
You can also do this on top of the stove.
( My farmer husband rated this delicious! )