It's been awhile since I've posted a recipe. Mainly because Eric has been kind enough to cook for us the past couple of months. I found this recipe for beef stew from a recipe book I bought in my mom's hometown of Jackson, MN. (Created by the Jackson Women of Today). I made some modifications and we both really liked how it turned out. So, here's my version. Enjoy.
Beef Stew
1.5 - 2 lbs cubed meat (stew meat)
6 carrots
4 stalks of celery
1 small onion
6 red potatoes
4 small (5.5 oz) cans of low sodium V8
1/2 tsp. pepper
1/2 tsp. salt
2 T. Minute Tapioca
Sprinkle of basil
1 tsp. Worcestershire sauce
Combine and stir. Bake 2.5 hours at 375 degrees.
(Disclosure: The recipe I was following called for baking for 3 to 4 hours at 300 degrees. I arrived home a little late from a friend's house to let it bake that long. I also baked it in a Dutch Oven with the lid on. The pot's going to be a bear to clean, but I think I would do it the same way again. The original recipe also called for a bay leaf, not basil. Whoops- we liked my error, though.)
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