Tapioca Beef Broth Recipes

TAPIOCA BEEF BROTH

Steps:

• Bring the broth to a boil in a small saucepan. Remove from the heat, toss in the thyme, cover and let steep for 30 minutes.
• Strain the broth into a clean saucepan and bring to a boil. Add the tapioca, cover the pan, remove it from the heat and let sit for 15 to 20 minutes or until the tapioca is translucent. Season with salt and pepper. The original recipe, adapted from ''Daniel Boulud's Café Boulud Cookbook,'' by Daniel Boulud and Dorie Greenspan (Scribner), is served with roasted halibut, sautéed chanterelles and braised endive.

5 HOUR BEEF STEW

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.

DELICIOUS V8 BEEF STEW

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.

SAVORY BEEF STEW

Steps:

• Heat the 1/4 cup vegetable oil in a large skillet.
• Brown the beef in the oil on all sides.
• Add the onion, tomatoes, tapioca, beef broth, garlic, parsley, salt, pepper, and bay leaf.
• Bring the mixture to a boil.
• Turn into a 3 quart casserole and cover.
• Bake in the oven at 350 degrees for 1 1/2 hours.
• Add carrots, potatoes, and celery.
• Bake covered for one hour until vegetable are tender.

HEARTY OVEN BAKED BEEF STEW

Steps:

• In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.
• Add remaining ingredients and mix well.
• Pour into a greased 13x9x2 inch or 3 quart baking dish.
• Cover and bake at 375 for 1 3/4 to 2 hours or until meat and vegetables are tender.