Ingredients:
- 1 kg (2 pounds) sirloin cubes -- no browning required. (You may use less expensive beef, or a mixture of cubed sirloin and chuck, if on a budget, but the sirloin is best.)
- Minced onion to taste
- Celery (sliced to 1/2) 2-3 stalks
- Carrots (I used bagged baby carrots), chopped into bite-sized pieces
- Mushroom slices (optional, but good)
- Taters (I use red potatoes so I don't need to peel them), cut into slightly larger than bite-sized pieces – figure 1.5 potato per serving.
- Stewed tomatoes (I use 2-3 cans of DelMonte's “Italian Recipe” stewed tomatoes, but you can use any favorite store-bought or home-canned stewed tomatoes)
- 2-3 bay leaves
- Salt and pepper (I actually skip this because of the salt content in the tomatoes, but some just can't get away from this step.)
- Ground clove (I prefer this to whole cloves, but to each his own.)
- MINUTE tapioca pudding mix (dry, straight from the box), or equivalent
Directions:
- Put all but the last two ingredients into a crock pot or HEAVY stew pot.
- Sprinkle the clove on top, then dust the top uniformly with the tapioca (don't drown the stuff, but be generous).
- Cover and cook slowly, at low heat (325 degrees in the oven or on the low setting on the crockpot).
- Done when meat is tender, and even better reheated.
- Optional, for color: stir in cooked peas for the last few minutes.
Comments: Four generations of my family have enjoyed this. In a few years, I hope to be preparing it for a fifth generation!
Submitted by: Ceecee
christianity.about.com
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