Harvest Beef Stew

Total Time: 4 hrs 25 mins Preparation Time: 25 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 2 lbs beef stew meat, trimmed and cut into 1 inch cubes
• 1/3 cup tapioca, quick-cooking and uncooked
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
• 1 tablespoon cumin seeds or 1 1/2 teaspoons ground cumin
• 4 medium carrots, cut into 1 inch pieces (i substitute cut-up baby carrots)
• 4 garlic cloves, finely chopped (i substitute 1 tablespoon of minced garlic)
• 2 medium onions, cut into eights
• 32 ounces whole tomatoes, undrained
• 10 ounces frozen corn
• 10 ounces frozen peas
• 1 lb red potatoes, cut into equal sized chunks

Recipe

• 1 heat oven to 325 degrees.
• 2 mix all ingredients except corn, potatoes, peas and potatoes in ovenproof dutch oven or decent size pot, breaking up tomatoes.
• 3 cover and bake 2 1/2 hours, stirring 2 or 3 times during the first 1 1/2 hours. i keep beef broth ready to add in case i need more liquid.
• 4 stir in potatoes, cover and bake 1 to 1 1/2 hours longer or until beef and vegetables are tender.
• 5 stir in peas and corn. cover and let stand 15 minutes before serving.
• 6 note: this freezes well.