Harvest Beef Stew

Name: Harvest Beef Stew
Ingredients: 2 lbs beef stew meat, trimmed and cut into 1 inch cubes; 1/3 cup tapioca, quick-cooking and uncooked; 1 tablespoon chopped fresh basil or 1 teaspoon dried basil; 1 tablespoon cumin seeds or 1 1/2 teaspoons ground cumin; 4 medium carrots, cut into 1 inch pieces (I substitute cut-up baby carrots); 4 garlic cloves, finely chopped (I substitute 1 tablespoon of minced garlic); 2 medium onions, cut into eights; 32 ounces whole tomatoes, undrained; 10 ounces frozen corn; 10 ounces frozen peas; 1 lb red potatoes, cut into equal sized chunks

11 ingredients

6 steps

Ingredients

2 lbs beef stew meat, trimmed and cut into 1 inch cubes
1/3 cup tapioca, quick-cooking and uncooked
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon cumin seeds or 1 1/2 teaspoons ground cumin
4 medium carrots, cut into 1 inch pieces (I substitute cut-up baby carrots)
4 garlic cloves, finely chopped (I substitute 1 tablespoon of minced garlic)
2 medium onions, cut into eights
32 ounces whole tomatoes, undrained
10 ounces frozen corn
10 ounces frozen peas
1 lb red potatoes, cut into equal sized chunks

Directions

1

Heat oven to 325 degrees.
2

Mix all ingredients except corn, potatoes, peas and potatoes in ovenproof Dutch oven or decent size pot, breaking up tomatoes.
3

Cover and bake 2 1/2 hours, stirring 2 or 3 times during the first 1 1/2 hours. I keep beef broth ready to add in case I need more liquid.
4

Stir in potatoes, cover and bake 1 to 1 1/2 hours longer or until beef and vegetables are tender.
5

Stir in peas and corn. Cover and let stand 15 minutes before serving.
6

NOTE: this freezes well.