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Tuesday, September 11, 2018

Seeing Red: Tomatoes Make the Stew

Janet Groene’s
Extra Tomato-y Beef Stew
    It’s that time of year when gardens are shutting down and tomatoes are spilling out of every corner. Embrace their goodness. Let their mild acid tenderize stew meat while your slow cooker does all the work.
    Stews like this can also be made over the campfire, in an instant pot or pressure cooker.  I have also made this tasty stew with cut-up turkey thigh meat and I suspect it’s pretty good with chicken thigh meat too. A little white or brown sugar helps tame the acid.

2 pounds lean beef for stew, cut in bite size OR
1 pound each lean beef and lean pork, cut in bite size
1 pound peeled carrots, cut in bite size
4 medium potatoes, scrubbed and cut up
2 to 3 ribs celery, sliced
Large onion, diced
1/8 teaspoon ground cloves
2 teaspoons each mixed Italian seasoning, salt, sugar
A few grinds of black pepper
6 tomatoes, cut up OR
32-ounce can of plum tomatoes
2 tablespoons “minute” tapioca

    Put everything in the slow cooker, stir to blend and cook 6 hours on High or 8 hours on Low. Stir and serve. Makes 6 servings. 

See more of Janet Groene’s RV-ready recipes at

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