| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

2 pounds beef stew meat, cut into 1-inch cubes

2 medium onions, diced

4 cloves garlic, finely chopped

2 (16-ounce) cans whole tomatoes, undrained

1/3 cup uncooked quick-cooking tapioca

1 teaspoon dried basil leaves

1 tablespoon cumin seed

1 teaspoon salt and ground pepper to taste

4 medium carrots, cut into 1-inch cubes

1 medium turnip, cut into 1/2-inch strips

8 small new potatoes, cut in half

2 ears corn (frozen or fresh), cut into fourths

1. Mix all ingredients except corn, potatoes, carrots and turnip in Dutch oven, breaking up tomatoes.
2. Cover and bake at 325*F (160*C) for 2 hours, stirring 2 or 3 times during the first 1 1/2 hours of cooking.
3. Stir in carrots and turnip. Cover and bake l to 1 1/2 hours.
4. Add potatoes and corn and cook 1 hour or longer or until beef and vegetables are tender.

Note: If you are using fresh corn, add about 1/2 hour before serving time.