3 lbs beef stew meat, 1 (10 3/4 oz) can beef consomme, 3 large peeled and sliced carrots, 1 (16 oz) can drained whole green beans, 1 (8 1/2 oz) can drained whole onions, 1 (16 oz) can drained small peas, 1 (16 oz) can peeled tomatoes, 1 cup water, 1/3 cup red wine vinegar, 1/4 cup minute tapioca, 1 tablespoon brown sugar, 1/2 cup fine dry bread crumbs, 1 bay leaf, 1/4 teaspoon pepper.
Mix ingredients in a large covered pot. Bake in 250 degree oven for 6 to 8 hours or in a large crock pot for 8 to 10 hours on low. Allow to cool. Put in freezer container and freeze.
To prepare for serving, thaw stew and heat until bubbly in a large pot. Serves 8.
About Lori Lauth
Writer Lori Lauth is a stay-at-home mother of three children. She has been married 17 years. Before motherhood, Lori was a successful career woman. She mentors, teaches, and encourages ladies in her community.
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