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Soups and Stews | |
| 4 medium red-skinned potatoes, chopped 4 medium carrots, cut into 1-inch pieces or 2 cups tiny whole carrots 1 large onion, coarsely chopped 1 stalk celery, sliced 2 tablespoons quick-cooking tapioca 1 pound buffalo (bison) or beef stew meat, cut into 1-inch cubes* 2 14 1/2 ounces stewed tomatoes, cut up 1 tablespoon sugar 1 tablespoon dried Italian seasoning, crushed (optional) 1 teaspoon salt 1/2 teaspoon black pepper | |
| 1. In a 3-quart casserole, place the potatoes, carrots, onion and celery. Sprinkle tapioca over the vegetables. Add meat. In a medium bowl, combine undrained tomatoes, sugar, Italian seasoning, if you like, salt and pepper; pour over meat. 2. Bake, covered, in a 325 degree F oven for 2 hours or till meat is tender. Stir before serving. Makes 6 servings. Note: * If buffalo (bison) or beef stew meat is unavailable, use a one 1-1/2-pound buffalo (bison) or beef chuck pot roast. Trim fat from meat. Cut meat into 1-inch cubes. Continue as above. Variation: Crockery-cooker directions: In a 4- to 5- quart crockery cooker, place the potatoes, carrots, onion and celery. Sprinkle tapioca over the vegetables. Add meat. In a medium bowl, combine undrained tomatoes, sugar, Italian seasoning, if you like, salt and pepper; pour over meat. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Buffalo Oven Stew | |
Unrated | |
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