Saturday, February 4, 2012

Garden Preserved Beef Stew

Garden Preserved Beef Stew

Nothing says "Comfort Food" like homemade Beef Stew.

Today we will be using 3 items from my garden:

Parsnips (mulched the same way as carrots)

2 lbs beef (cut for stew)                                                                  Printable Recipe
1 large onion (peeled and chopped)
1 large celery stalk (washed and chopped)
3 carrots (peeled and chopped)
3 parsnips (peeled and chopped)
3 potatoes (peeled and chopped)
1 quart tomato sauce (preferably homemade tomato sauce)(If you are using store bought then look for a chunky sauce or a can of chopped tomatoes).
2 teaspoons salt
1 tablespoon sugar
2 tablespoons instant tapioca
ground black pepper to taste

NOTE:  If you don't like parsnips then simply add 3 more carrots instead.

Prepare all of the ingredients as listed above.  Use a large casserole dish with a lid or a roasting pan with a lid.  Spray the dish or spread a little olive oil to prevent sticking.  Spread the stew meat on the bottom of your dish.  Pour 1 cup of the tomato sauce on top of the meat (and reserve the remaining tomato sauce for later).  Now spread all of the vegetables (onion, celery, carrots, parsnips and potatoes) on top of the meat/sauce.  In a small bowl - stir together the salt, sugar and tapioca.....and then sprinkle that on top of the vegetables.  Finally, pour the remaining tomato sauce on top of everything.  
NOTE:  the pepper can be added now or after it is cooked on each individual plate according to taste. 

Bake in a preheated 250 degree (F) oven for 4 hours (remember to cover your baking dish).

I like to serve this stew with homemade biscuits.


© (2012)


  1. That looks so hearty and delicious for a winter day. And, mmm, are those cheese biscuits?

    1. It is perfect for a winter day - I just wish we had a winter (it seems to have skipped over lower michigan this year).
      And yes - they are cheese biscuits - thanks!


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