Categories: Beef, Main Dish, Stew

Ingredients

• 4 tablespoons bacon grease or 4 tablespoons oil
• 2 lbs beef stew meat
• 1 teaspoon seasoning salt
• 1 teaspoon fresh ground black pepper
• 2 teaspoons garlic powder
• 1 (14 1/2 ounce) can diced tomatoes (undrained)
• 1 teaspoon crushed red pepper flakes (optional or taste)
• 1 cup low sodium beef broth (can use water but broth is better)
• 3 tablespoons dry tapioca
• 1 tablespoon beef bouillon powder
• 2 tablespoons Worcestershire sauce
• 2 teaspoons sugar
• 3 large thick carrots, peeled and cut onto 1-inch pieces
• 1 large celery (sliced into 3/4-inch pieces) (optional)
• 3 potatoes, peeled and cubed
• 1 large onion, coarsly chopped
• 10 -15 small fresh button mushrooms
• 1 slice bread (broken into very small pieces)

Directions

1. Grease a 13 × 9-inch baking dish or an oval casserole dish.

2. In a small bowl combine seasoned salt, black pepper and garlic powder.

3. Place the meat in a bowl.

4. Sprinkle the spices over meat, then using clean hands toss until well combined.

5. In a skillet heat bacon grease or oil over medium-high heat.

6. Add in the seasoned beef (in batches) and brown well on all sides.

7. Remove the beef to a large bowl.

8. Add in the undrained tomatoes, crushed chili flakes, beef broth, tapioca, beef bouillon, Worcestershire sauce and sugar; mix to combine.

9. Add in carrots, celery (if using) potatoes and small button mushrooms and the bread cubes; toss to combine.

10. Season with more ground black pepper if desired.

11. Transfer to the baking dish.

12. Bake at 375 degrees F for about 2 hours or until the meat and veggies are tender.

Email to a friend | Print this recipe | Back