Ingredients
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4 tablespoons bacon grease or 4 tablespoons oil
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2 lbs beef stew meat
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1 teaspoon seasoning salt
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1 teaspoon fresh ground black pepper
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2 teaspoons garlic powder
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1 (14 1/2 ounce) can diced tomatoes (undrained)
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1 teaspoon crushed red pepper flakes (optional or taste)
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1 cup low sodium beef broth (can use water but broth is better)
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3 tablespoons dry tapioca
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1 tablespoon beef bouillon powder
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2 tablespoons Worcestershire sauce
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2 teaspoons sugar
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3 large thick carrots, peeled and cut onto 1-inch pieces
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1 large celery (sliced into 3/4-inch pieces)
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3 potatoes, peeled and cubed
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1 large onion, coarsly chopped
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10 -15 small fresh button mushrooms
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1 slice bread (broken into very small pieces)
Instructions
- Grease a 13 x 9-inch baking dish or an oval casserole dish.
- In a small bowl combine seasoned salt, black pepper and garlic powder.
- Place the meat in a bowl.
- Sprinkle the spices over meat, then using clean hands toss until well combined.
- In a skillet heat bacon grease or oil over medium-high heat.
- Add in the seasoned beef (in batches) and brown well on all sides.
- Remove the beef to a large bowl.
- Add in the undrained tomatoes, crushed chili flakes, beef broth, tapioca, beef bouillon, Worcestershire sauce and sugar; mix to combine.
- Add in carrots, celery (if using) potatoes and small button mushrooms and the bread cubes; toss to combine.
- Season with more ground black pepper if desired.
- Transfer to the baking dish.
- Bake at 375 degrees F for about 2 hours or until the meat and veggies are tender.