We like to have it at Halloween cooked in a pumpkin. The stew is best when cooked in a baking pumpkin (hollowed out), not a pumpkin you use to carve a Jack-o-lantern. Let simmer in a pot for awhile and then cook in the pumpkin at 350° for 30-45 minutes sitting on a cookie sheet covered in foil.
INGREDIENTS
2 pounds beef stew meat, cut into 1 inch cubes
1 (14.5 oz) can diced tomatoes with juice
1 cup water
3 Tablespoons instant tapioca
1 Tablespoon beef bouillon granules
2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
4 carrots, cut into 1inch pieces
2 celery stalks, cut into 3/4 inch pieces
3 potatoes, peeled and cubed
1 onion, roughly cut
1 slice bread
DIRECTIONS
To cook without a pumpkin: Preheat oven to 375°. Lightly grease 9 x 13 baking dish.
To cook in pumpkin, follow directions at beginning of recipe.
In a large skillet over medium heat, brown the stew meat; drain and set aside.
In a mixing bowl, combine tomatoes, water, tapioca, beef bouillon granules, sugar, salt, and pepper. Stir in beef, all the vegetables, and bread cubes. Cook on stovetop for awhile if cooking in a pumpkin of pour into the prepared baking dish if not using pumpkin. Cover and bake for 2 hours, or until meat and vegetables are tender or follow directions for cooking in a pumpkin.
