Lillian's Beef Stew

Lillian’s Beef Stew Recipe
Oxmoor House
Tapioca is used to thicken this comfort-food dish. If you don’t have any on hand, substitute an equal amount of flour.

"My mother made this for us when we were small children and now I make it for my own family. It’s a wonderful dinner to come home to on a cold day." —Nancy

Yield:

Serves 8

Recipe from


Ingredients

2 pounds stew beef, cubed
2 potatoes, peeled and quartered
3 stalks celery, diced
4 carrots, peeled and thickly sliced
2 onions, quartered
2 cups cocktail vegetable juice
1/3 cup quick-cooking tapioca, uncooked
1 tablespoon sugar
1 tablespoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper

Preparation

Arrange beef and vegetables in a 5-quart round slow cooker. Combine remaining ingredients; pour into slow cooker. Cover and cook on high setting one hour; reduce heat to low setting and cook 7 hours.

Note:

Nancy Dynes, Goose Creek, SC,

Gooseberry Patch Keepsake Cookbook

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