Beef Stew Made With Tapioca Recipes

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CLASSIC BEEF STEW



Classic Beef Stew image

From the inviting aroma to the hearty taste, every bite of this beef stew recipe promises warmth, comfort and satisfaction. When a pot of beef stew is simmering away on your stovetop, it's clear to everyone that a great meal is in the making.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil or shortening
1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut into 1-inch pieces
1 large unpeeled potato, cut into 1 1/2-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium stalk celery, cut into 1-inch pieces
1 small onion, chopped (1/4 cup)
1 teaspoon salt
1 dried bay leaf
1/2 cup cold water
2 tablespoons Gold Medal™ all-purpose flour

Steps:

  • In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
  • Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
  • Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
  • In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 1/2 g

OVEN BEEF STEW



Oven Beef Stew image

No one ever guesses that this traditional combination is low in fat. A thick flavorful sauce makes this hearty dish one that will be requested time and again. I know your family will enjoy it. -Debbie Patton of Westchester, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 8 servings.

Number Of Ingredients 13

1 beef top round roast (2 pounds), cut into 1-1/2-inch cubes
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium onions, cut into eighths
3 celery ribs, cut into 1-inch pieces
4 medium carrots, cut into 1-inch slices
1 can (11-1/2 ounces) tomato juice
1/3 cup dry sherry or water
1/3 cup quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups fresh green beans, cut into 1-inch pieces

Steps:

  • In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside. , In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes. , Pour over beef mixture. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is almost tender. , Add the beans; cook 30 minutes longer or until beans and meat are tender.

Nutrition Facts : Calories 268 calories, Fat 7g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 519mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

5 HOUR BEEF STEW



5 Hour Beef Stew image

This is a recipe from my grandma Jan. It's so good and comforting. Make with some yummy bran muffins.

Provided by Anna Johnson

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 5h20m

Yield 10

Number Of Ingredients 9

2 pounds beef tenderloin steaks, diced
8 potatoes, peeled and diced
4 (12 ounce) cans tomato-vegetable juice cocktail (such as V8®)
3 cups diced carrots
1 cup diced celery
1 onion, diced
3 tablespoons tapioca
1 tablespoon white sugar
salt and ground black pepper to taste

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Stir beef, potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper together in a roasting pan; cover.
  • Bake in preheated oven until beef and potatoes are tender, about 5 hours.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 45.2 g, Cholesterol 76.2 mg, Fat 10.4 g, Fiber 6.6 g, Protein 30.4 g, SaturatedFat 4 g, Sodium 470.4 mg, Sugar 9.8 g

CLASSIC BEEF STEW



Classic Beef Stew image

This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

2 pounds beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons canola oil
1-1/2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
3 tablespoons quick-cooking tapioca
1 garlic clove, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 2-inch pieces
3 medium potatoes, peeled and cut into 2-inch pieces
1 cup sliced celery (1-inch lengths)

Steps:

  • In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

DELICIOUS V8 BEEF STEW



Delicious V8 Beef Stew image

I love beef stew. This is my version you can add whatever vegetables you prefer. I love the way the V-8 tastes in this recipe

Provided by Weeezer0421

Categories     Stew

Time 8h30m

Yield 8-12 serving(s)

Number Of Ingredients 8

3 lbs beef stew meat
3 potatoes, cubed
4 celery ribs, sliced
1 lb carrot, sliced
1 onion, chopped
1 (14 ounce) can beef broth
2 (12 ounce) cans V8 vegetable juice
3 -4 tablespoons minute tapioca

Steps:

  • Place stew meat into crock pot. Clean, peel and slice or cube vegetables and place in crock pot.
  • Mix to combine. Add the V-8, beef broth and tapioca. Stir until well combined. Turn on low for 8-10 hours.

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