Description
Thick, hearty beef stew, perfect for a cold Winters supper.
Ingredients
2 to 2-1/2 lbs chuck beef stew meat, cut into bite sized pieces
4-5 potatoes, peeled and cut into chunks slightly bigger than the meat
3-4 carrots, peeled and cut into 1 inch pieces
2 ribs celery, cut into 1 inch pieces
3 small onions, peeled and cut into 1 inch pieces (or 15 or so whole pearl onions)
1 – 28 oz can whole tomatoes with juice
1 cup beef stock or broth
6-7 Tbsp minute tapioca
1 Tbsp Worcestershire sauce
1 Tbsp brown sugar
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground allspice
1/4 tsp dried marjoram
1/4 tsp dried thyme
1 bay leaf
1/2 cup chopped fresh parsley
Instructions
Preheat oven to 300 degrees F.
Cut meat into bite sized pieces.
Peel and cut the potatoes into pieces a bit larger than the meat.
Clean the carrots, onions and celery, and cut all into 1 inch pieces.
In a large, heavy oven proof stockpot, combine all the ingredients except the parsley. Give a quick stir to incorporate the tapioca.
Bake, covered for 5 hours without stirring.
Add parsley just before serving.
Notes
This dish does not freeze well.