This beef stew with tapioca recipe is from my grandma Jan. It's so good and comforting. Serve it with some yummy bran muffins.
Ingredients
- 2 pounds beef tenderloin steaks , diced
- 8 potatoes , peeled and diced
- 4 cans tomato-vegetable juice cocktail , 12 ounce
- 3 cups diced carrots
- 1 cup diced celery
- 1 onion , diced
- 3 tablespoons tapioca
- 1 tablespoon white sugar
- salt and ground black pepper to taste
Instructions
-
1
Preheat the oven to 250 degrees F (120 degrees C).
-
2
Place beef into a roasting pan. Stir in potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper. Cover the pan.
-
3
Bake in the preheated oven until beef and potatoes are tender, about 5 hours.
Nutrition Facts
Per serving
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