This is an incredibly simple, versatile and tasty dish. It also has an easy vegan version. It proves that good and satisfying food dishes don’t have to be complex. I invite you to try it becuase I think you’ll be glad to have this delightful option for busy days. My version of the receipe is adapted from that of a neighbour with whom we’ve traded cakes, savory dishes, wines and shoulders to lean on over five-plus decades.
Chef: Kerry Wicks
Yield: 4-6 servings
Ingredients:
- 1 lb stewing beef (or firm tofu for vegan version) cut in 2cm cubes
- 1 litre bottle V8 juice (or other vegetable juice)
- 1 large potato, washed, peeled and chopped in 2cm cubes
- 1 large carrot, washed, peeled and chopped in 1cm rings
- 1 large parsnip, washed, peeled and chopped in 1cm rings
- 1 large celery stalk, washed, chopped in 1cm slices
- 1 cooking onion, peeled, chopped in 2cm chunks
- 1 tb (30 ml) minute tapioca
- Salt and freshly ground pepper to taste
Instructions:
- Place all in ingredients in a dutch oven or other deep, oven proof pot.
- Cook at 300 degrees for 3 hours. If stew bubbles too ferociously, turn down.
Serving Suggestion: Serve with mashed potatoes or baguette.
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