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
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Grease a 13 × 9-inch baking dish or an oval casserole dish.
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In a small bowl combine seasoned salt, black pepper and garlic powder.
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Place the meat in a bowl.
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Sprinkle the spices over meat, then using clean hands toss until well combined.
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In a skillet heat bacon grease or oil over medium-high heat.
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Add in the seasoned beef (in batches) and brown well on all sides.
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Remove the beef to a large bowl.
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Add in the undrained tomatoes, crushed chili flakes, beef broth, tapioca, beef bouillon, Worcestershire sauce and sugar; mix to combine.
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Add in carrots, celery (if using) potatoes and small button mushrooms and the bread cubes; toss to combine.
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Season with more ground black pepper if desired.
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Transfer to the baking dish.
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Bake at 375 degrees F for about 2 hours or until the meat and veggies are tender.