Ever come across an old recipe you totally forgot you had? This is what all that cutting, chopping, and peeling prep work was last night...and it was sooo worth it today! Today was so incredibly windy and COLD! Another perfect day to stay curled up in a nice, warm bed. :o)
SD and EJ had a great daddy/daughter night going out to a local video game and entertainment place with the youth group while I took the rest of the kids to IK's soccer game last night, so we had plenty of warm stew for 2 nights.
This beef stew recipe always completely amazes me at how unbelievably flavorful it is!!! It's unlike any other beef stew I've ever made and seriously tastes sooo good! Since you can't just buy celery in a little package and it's cheaper to buy potatoes in a large bag too, I bought an extra bag of $0.96 frozen pre-cut carrots and another can of $0.78 diced tomatoes and made enough for 2 batches of this recipe. I filled two 9 x 13 pans and put one in the freezer for another quick meal sometime later.
We had enough stew left over to work for dinner again tonight (Day 10) and some of the kids opted for hotdogs instead, which was fine since I have a bunch of homework to complete tonight and needed a night off from making dinner. With as incredibly cold as it was the idea of coming home to this delicious warm stew was awesome!
Day 9 and 10: Easy Beef Stew
Easy Beef Stew
Easy Beef Stew
Ingredients:
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup water
- 3 tablespoons quick-cooking tapioca
- 2 teaspoons sugar
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 pounds lean beef stew meat, cut into 1-inch cubes
- 4 medium carrots, cut into 1-inch chunks (I used a bag of frozen carrots)
- 3 medium potatoes, peeled and quartered
- 2 celery ribs, cut into 3/4-inch chunks
- 1 medium onion, cut into chunks
- 1 slice bread, cubed (I used the end of a loaf of Pamela's GF bread and crumbled it up)
Directions:
1. In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Stir in the remaining ingredients.
2. Pour into a greased 13-in. x 9-in. or 3-qt. baking dish. Cover and bake at 375° for 1-3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls.
Yield: 6-8 servings.
