This is a tasty stew that Grandma Betty used to make. We usually use the slow cooker and add some dumplings. Unless you’re being gluten-free, in that case you can skip the dumplings. It uses tapioca pearls to thicken.
- Ingredients
1 lb Stewing beef (cured)
2 Large cans of tomatoes
284 ml Consomée
2 tbsp Sugar
2 tbsp Minute Tapioca
2 dash Salt & Pepper
1 cup Celery (cut up)
1 cup Potatoes (cut up)
1 cup Carrots (cut up)
1 cup Onions (cut up)
2/3 cup Flour
1/8 tsp Salt
1 tsp Parsley, Basil or Thyme
1 tsp Baking Powder
1/4 cup Milk
2 tbsp Cooking Oil
(this uses a shortcode which is kind of invisible in the divi view, don’t delete)
- Directions
Mix all ingredients together.
Bake for 4 hours at 325 degrees in a tightly covered casserole dish, or in a slow cooker.
DUMPLINGS
Mix dry ingredients.
Mix milk and oil in until combined.
Drop into bubbling stew. And cover.
Simmer 10-12 minutes until toothpick comes out clean, do not lift cover.
- Notes