With freezing temperatures outside, a bowl of Beef Tomato Stew hits the spot.  I believe our body craves comfort food when the temperature drops to help us feel warm inside.  I love stew, and there are a few recipes that I have that are my favorite.  My dad’s stew is one of them,  You can find it here: https://sugar-n-spicegals.com/2013/04/slow-cooker-beef-stew.html Another stew recipe I love is my Beef Tomato Stew.
This recipe is great made in either the crock pot or in the oven. Â I like to use my slow cooker because of my busy schedule. Â This stew is so easy to throw together and involves no precooking the meat. Â You simply just need to toss it all together and put it in the crock pot, set the time, and then go.
- 2 lbs. stew meat
- 4 carrots, cubed
- 4 celery stalks, cut into bite size.
- 4 potatoes, peeled and diced
- 1 large onion, chopped
- 2 cans tomato soup (undiluted)
- 1 can water
- 4 Tbs. Tapioca
- 2 Tbs. sugar
- 1 tsp. salt
- Pepper to taste
- Mix the soup, water, tapioca, and salt together.
- Pour over the meat and vegetables and toss together until all is well coated. Add pepper.
- For Slow Cooker: Pour into your crock pot and cover and cook on low for 6-7 hours.
- For oven: Pour into an oven safe pot and cover with lid. Preheat oven to 250 degrees, cook for 5-6 hours.
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