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Beef Stew Casserole

Ingredients

  • 2 ¼ lbs. boneless chuck 1 inch cubes
  • 12 small white onions
  • peas 1 pkg frozen
  • carrots – 5 quartered lengthwise
  • 1 no.2 can diced/crushed tomatoes
  • 1 tbsp. salt
  • 1 tbsp Worcestershire sauce
  • ½ cup soft bread crumbs
  • ¼ cup minute tapioca
  • 3 potatoes peeled & quartered
  • 1 clove garlic peeled & halved

Instructions

  1. Put all ingredients in 2 ½ quart casserole – add water to just cover.  Bake in
  2. slow oven – 250 degrees for 4 hours.  You may use 1 cup dry red wine for part
  3. of the water.

Recipe Notes

I used baby carrots, 1/2 cup minute tapioca (for a little extra thickening), and after an hour, I increased the oven temp. to 300.  I also cooked it for an extra hour (total of 5), during which time I pulled the lid back a bit.  Also, I had an open bottle of white wine, and I poured that in, instead of the red.