Cooking the lean meat slowly over low heat makes it extra tender. Prepare this dish as an oven-baked casserole or make it in your slow cooker.

Advertisement

Ingredients

Directions

  • In a 3-quart casserole, place the potatoes, carrots, onion and celery. Sprinkle tapioca over the vegetables. Add meat. In a medium bowl, combine undrained tomatoes, sugar, Italian seasoning, if you like, salt and pepper; pour over meat.

    Advertisement
  • Bake, covered, in a 325 degree F oven for 2 hours or till meat is tender. Stir before serving. Makes 6 servings.

Crockery-cooker directions:

In a 4- to 5- quart crockery cooker, place the potatoes, carrots, onion and celery. Sprinkle tapioca over the vegetables. Add meat. In a medium bowl, combine undrained tomatoes, sugar, Italian seasoning, if you like, salt and pepper; pour over meat. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

*

If buffalo (bison) or beef stew meat is unavailable, use a one 1-1/2-pound buffalo (bison) or beef chuck pot roast. Trim fat from meat. Cut meat into 1-inch cubes. Continue as above.

Nutrition Facts

263 calories; 3 g total fat; 47 mg cholesterol; 702 mg sodium. 39 g carbohydrates; 21 g protein;

Reviews