Need Help with Beef Stew
Ok, so I love beef stew when it's cold. And baby, it's COLD!!!
So, I have this recipe for Beef Stew (under the cut) and I need alternate ideas for thickening because I think if I purchased a box of tapioca, it would end up going to waste. Plus my husband does not like tapioca (I think he's grossed out by the creamy pearls of goodness) and if he detects it in the stew, he probably won't eat the stew.
In my house, I have flour and cornstarch. Can I substitute one of these for the tapioca and if so, how do I go about doing this? Should I shake the meat in flour (or cornstarch) and brown it? I'm planning on cooking mine in my crock-pot so it will (hopefully) be ready for eating when I get home from work.
Lesley's Easy Beef Stew 3-4 pounds beef stew meat Small bag of baby carrots 4-5 potatoes peeled and cubed 1 can diced tomatoes with sauce 1 large onion chopped 1 T sugar 3 T Tapioca Salt and pepper beef cubes. Cut potatoes into fourths. Add carrots, tomatoes and onion. Add the sugar and tapioca and mix well. Red wine optional but adds nice depth. Bake, covered at 275 for 5 hours (do not peek). Thanks for your help! ~L~ ---------------- Now playing: Chorus - The Most Wonderful Day Of The Year via FoxyTunes
Lesley's Easy Beef Stew 3-4 pounds beef stew meat Small bag of baby carrots 4-5 potatoes peeled and cubed 1 can diced tomatoes with sauce 1 large onion chopped 1 T sugar 3 T Tapioca Salt and pepper beef cubes. Cut potatoes into fourths. Add carrots, tomatoes and onion. Add the sugar and tapioca and mix well. Red wine optional but adds nice depth. Bake, covered at 275 for 5 hours (do not peek). Thanks for your help! ~L~ ---------------- Now playing: Chorus - The Most Wonderful Day Of The Year via FoxyTunes