1 3/4 lb Beef chuck or stew meat, cut
-in 1" cubes
1/2 c Tapioca
1 ts Salt (or to taste)
1/2 ts Pepper (or to taste)
2 cn 14 oz beef broth
2 ts Worcestershire sauce
2 cl Garlic, minced
2 Bay leaf
1 ts Paprika
1 1/2 c Carrots, sliced
3 c Potatoes, 1 1/2 inch cube
2 c Onions, rough chopped
1 c Ribs celery, sliced
2 ts Kitchen Bouquet (optional)
2 ea Beef boullion cubes
1 ts Worchester sauce
2 tb Dried diced onion
1 ds Salt & Spice to taste
2-26-04
Made this with well trimmed beef roast cut into cubes. Used large 6
quart crockpot. Cooked on High for 6 hours - done perfectly. Did NOT
brown beef ahead of placing in crockpot.
Place meat in crock pot. Mix tapioca, salt and pepper and pour over
meat; stir to coat meat with flour. Add remaining ingredients and
stir to mix well. Cover and cook on low (200 degrees F) for 10 to 12
hours or high (300 degrees F) for 4 to 6 hours. Stir stew thoroughly
before serving.
To cook on the stove:
Mix the tapioca, salt and pepper together. Coat meat with flour
mixture. In a large fry pan, wok, or Dutch Oven, brown the meat in a
little oil (cooking a little meat at a time until all is browned).
Place meat in a large pot and add about 3 cups beef broth,
Worcestershire, garlic, bay leaf, paprika, carrots, onions and
celery. Stir to mix. Cook over medium heat until it comes to a slow
boil, reduce to low and continue cooking (4 hours or so) until the
liquid is reduced and meat is tender, stirring frequently. Add
potatoes and continue cooking about another 30 minutes or until
potatoes are tender. Do not use Kitchen Bouquet. If necessary, add
a little flour mixed with water to thicken.
