Cooking From Memory ~ A Recipe Journal

Lake Sallie Beef Stew

(Photo Credit: Unavailable, Beef Stew)

Ingredients ~

  • 2 pounds of stew meat
  • 1 bag of baby carrots
  • 1 cup chopped celery
  • 6 potatoes, cut in chunks
  • 2 onions, cut in chunks
  • 1 package fresh mushrooms
  • 1 28 ounce can whole tomatoes
  • 1 envelope onion soup mix
  • 3 Tablespoons Tapioca
  • 2 slices bread, torn into pieces
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 Tablespoon Thyme
  • 1 Tablespoon Rosemary
  • 1 bag of frozen peas
  • Parsley

Method ~ Grease a large casserole.  Cut meat into bite-size pieces, dredge in flour.  Then brown the beef cubes in ¼ cup Crisco (See ‘Searing’ (Browning) Meats). Combine all ingredients in casserole.

Bake covered in 300° oven.

Add a package of frozen peas during the last 20 minutes.  Serve with baking powder biscuits and garnish with chopped parsley.

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