BEEF STEW 46 Recipe

  • 2 pounds lean beef
  • 2 onions (medium)
  • 3 stalks celery
  • 4 carrots
  • 1 can beef broth
  • 1 cup tomato juice
  • 1/4 cup quick cooking tapioca
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon thyme
  • 4 potatoes, chopped (medium)
Chop beef, onions, celery and carrots into bite size pieces and put into a pot with a tight fitting lid. Add beef broth, tomato juice, tapioca, salt, sugar, pepper, basil and thyme to the pot. Place a lid on the pot and cook at 300° for 2 1/2 hours. Add chopped potatoes to stew and cook another 30 minutes or until potatoes are tender. This may also be cooked in a crock pot.
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