• Cooking Time: 4-6 hours
  • Servings: 6-8
  • Preparation Time: 30 minutes


My husband's Grandma H was a delightful lady: funny, loving and smart. And that woman could cook! This is her recipe that she shared with me when my husband and I were newlyweds. I am so thankful that I had the pleasure of knowing her, and I think of her fondly whenever we make this yummy stew.


  • 2# stew meat or lean pot roast cut into 2" cubes
  • 1 cup chopped onion
  • 2 Tbsp fat or shortening, preferably bacon fat
  • 1 or more celery stalks, cut into 1" pieces
  • 6 carrots, cut into chunks
  • 2 or more medium potatoes, cut into chunks
  • 2 tsp salt
  • 3-4 Tbsp tapioca
  • 1 Tbsp brown sugar
  • 1/2-1 cup tomato juice
  • 1 can beef consomme, undiluted
  • 1 can beer, room temperature
  • 1-2 cups canned or frozen peas (optional, added during the last 30 minutes)


  • Saute beef in fat; add vegetables. Mix seasonings, sugar, tapioca in tomato juice. Pour over beef and vegetables. Pour over beef and vegetables. Add consomme and beer. Cover and bake in 250F oven for 4-6 hours or until beef is fork tender. Stew will thicken as it bakes. May add peas for last 30 minutes, if desired.

Categories: Stew 
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