This beef stew with tapioca recipe is from my grandma Jan. It's so good and comforting. Serve it with some yummy bran muffins.
Ingredients
- beef tenderloin steaks: 2 pound (diced)
- potatoes: 8 piece (diced)
- tomato-vegetable juice cocktail (such as V8): 4 cans (12 ounce cans)
- carrots: 3 cups (diced)
- celery: 1 cup (diced)
- onion: 1 piece (diced)
- tapioca: 3 Tbsp
- white sugar: 1 Tbsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 250 degrees F (120 degrees C).
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Place beef into a roasting pan. Stir in potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper. Cover the pan.
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Bake in the preheated oven until beef and potatoes are tender, about 5 hours.
