Comforting All Day Beef Stew
Recipe type: Entree
Serves: 6 servings
Slow cooking beef and vegetables gives this stew deep, rich flavour. The easy prep work in the morning rewards you with a satisfying family friendly dinner in the evening!
  • 2 pounds beef stew
  • 4 large potatoes,
  • 4 large carrots,
  • 1 medium onion
  • 2 cups cremini mushrooms
  • 28 oz, can of diced tomatoes
  • 1 cup beef broth
  • ¼ cup tapioca
  • 1 pkg onion and garlic soup mix
  • ½ tsp pepper
  • 1 tsp salt
  • 1-2 bay leaf
  • 3 sprigs of fresh thyme, leaves only
  • 1½ cups kale leaves (optional)
  1. Heat oven to 250.
  2. Wash the potatoes and cut into halves and then quarters (so the potatoes are in larger chunks). Peel the carrots, and cut into larger chunks. Wash the mushrooms and cut the tips off of stems. Peel and chop the onion. Place all of the vegetables in a large roasting pan.
  3. Add the stew beef to the vegetables in the pan.
  4. Add the tapioca, soup mix, salt and pepper to the vegetables and stir gently to combine.
  5. Pour the tomatoes and beef broth on top of the vegetables. Mix gently. Tuck the bay leaf into the stew.
  6. Cover and cook for at least 5-6 hours. Remove the bay leaf and gently stir in the thyme.
  7. Wash and remove only the tender leaves from the kale stems, if using. Gently stir the kale into the stew and cover for 5 or 10 minutes just before serving.
  8. Serve warm with rolls or crusty bread.
Recipe by This Lil Piglet at