*Note: This week is all topsy turvy…the three day weekend does that to a person! So…the Queen of the Castle book post will be tomorrow. I know…some of you are just so upset because the sun rises and sets on my blog posts! LOL! ; )
Here’s another recipe from the Gooseberry Patch Cookbook Preview Party that I hosted last week. It was supposed to be baked in the oven but I was in a crock pot mood so in the crock pot it went!
Pioneer Beef Stew
14-1/2 oz. can petite diced tomatoes
1 c. water
3 T. quick-cooking tapioca, uncooked
2 tsp. sugar
1-1/2 tsp. salt (I used less than 1 tsp. salt)
1/2 tsp. pepper
1-1/2 lbs. stew beef, cubed (I used a can of our local Grabill Meats canned beef…order here.)
3 to 4 potatoes, peeled and cubed (hmm…seems I forgot to add these?)
4 carrots, peeled and thickly sliced
1 onion, diced (I used 1 tsp. onion powder)
In a large bowl, combine tomatoes with juice, water, tapioca, sugar, salt and pepper. Mix well; stir in remaining ingredients. Pour into a grease 3-quart casserole dish. Cover and bake at 375 degrees for 1-1/2 to 2 hours, until beef and vegetables are tender. Serves 4 to 6.
*I cooked it in the crock pot on low for about 7 hours. The last 2 hours I cooked it with the lid slightly off to let some of the liquid evaporate. But…thinking about it now if I would have added the potatoes I probably wouldn’t have to had take the lid off for a while. I guess I was just so busy that I left the potatoes out. I’m not a huge stew fan but my mom seemed to love it so I guess it wasn’t that bad.