|Williams-Sonoma Mastering: Soups & Stews|
|by Marie Simmons|
Colorful Carrot-Ginger Soup, sophisticated Shrimp Bisque, hearty Irish Lamb Stew -- these time-honored soups and stews are favorite dishes of near...
1 - 10 of 276 for beef stew tapioca
In Dutch oven ... lid layer the beef, carrots, tomatoes, ... 1/2 cup minute tapioca. Sprinkle tapioca ... noodles or rice. Makes 8-10 generous servings.
Place beef stew in casserole or 9 x 13 pan. Add all ingredients in order given. Cover pan and bake in a 250°F oven for 4 hours.
Place beef stew in 9 x ... salt, sugar and tapioca. Sprinkle over ... aluminum foil and seal tightly. Bake stew in a slow oven (250 degrees) for 4 hours.
Combine beef, onion, celery, carrots, tomato juice, tapioca and seasonings in ... Mix potatoes into stew, cook uncovered 1 hour more. Stir occasionally.
In a heavy ... the tomatoes, water, beef broth, tapioca, sugar, Italian ... mushrooms may also be added. Discard bay leaves before serving or refrigerating.
Put beef stew and vegetables in ... sugar, 2 tablespoons tapioca. Pour 3/4 ... Cover tightly with foil and lid to roaster. Bake at 250 degrees for 5 hours.
Chop vegetables and stew meat into edible ... When hot, add tapioca. Continue to ... add juice or beef broth. It is ... Season to taste. 6 generous servings.
Or 3 medium potatoes, 3 large carrots, 1/2 large onion, 1 package frozen Italian green beans. Mix all ingredients together in large casserole. Cover. ...
Place meat and ... Sprinkle seasonings over these. Cover tightly and bake 4 hours at 250 degrees. After 4 hours remove lid and cook 1 more hour to thicken stew.
Combine all ingredients. Spoon into a greased 3 quart casserole. Cover and bake at 325 degrees for 3 1/2 hours. Yields 6 servings.
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