HOLIDAY COOKIES (99)
LIBBY'S® PUMPKIN (20)
BEEF BONANZA (48)
|EVERY FEW MINUTES|
|BEEF STEW FOR A CROWD|
6-8 lbs. beef stew meat, cut 1 1/2 inch cubes
4 onions, sliced/diced
4 lg. stalks celery, sliced diagonally
24 carrots, cut in chunks
Salt, as desired
1/2 c. minute tapioca
3-4 c. tomato juice
Potatoes, peeled, whole or cut up (one per person)
Place raw meat in large roasting pan. Layer onions and celery over meat (potatoes go later).
Mix salt, tapioca with tomato juice. Pour over meat and vegetables. Cover pan with heavy duty aluminum foil and seal edges. Bake stew in oven 300 degrees for 5 hours.
Uncover midway of baking - stir stew from bottom. Now add potatoes and finish baking.
Tomato juice and liquid from vegetables makes a tasty brown gravy. Serve with cole slaw and hard rolls. Good for a large family get together!
Makes 20-25 servings.
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