Start by preheating your oven to 325 degrees.
Cut 3 pounds of stew beef into 1 1/2 inch cubes. Then put it into a Dutch oven (that’s a big heavy pot with a lid that looks like this.)
Six different vegetables need to be cut and added to the pot.
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First, peel and then dice 1 large onion
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The second vegetable is a red pepper which needs to get cut into strips.
First cut it in half, and clean out the stems and seeds with a paring knife.
Now cut the pepper into about 1/2 inch strips.
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These are turnips, our third vegetable
They’re a root vegetable.
They need to get peeled with a vegetable peeler and then cut up into chunks,
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Using a colander quickly rinse the fourth vegetable – the mushrooms…and dry them with a kitchen towel. Then pop off the stems.
The small mushrooms don’t need to be cut…but some of these larger ones… cut in half… so they’re all the same size.
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The fifth vegetable is actually a fruit – 4 tomatoes which need to get cut into wedges.
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The last vegetable – the carrots – are a breeze!
Buy a bag of washed and peeled baby carrots.
These are a perfect shape for our stew!
Add about 1/2 pound of them to the pot!
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Now for the bread crumbs…
Measure 1/2 cup of dry seasoned breads and sprinkle it over the other ingredients in the pot.
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2 Tablespoons of instant tapioca are going to help the stew have a nice thick gravy.
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