Hi friends! The east coast just got a boatload of snow this past weekend. And Poor Man’s Beef Stew makes a wonderfully quick and easy bowlful to savor on a snowy day. Or any winter day. The magic of this tender beef stew recipe is you don’t have to brown the stew meat first. I know, it’s hard to believe. And it’s such an incredible timesaver. Amazingly, the stew meat cooks for just two hours and turns out fork tender, scout’s honor.
Just imagine coming in after shoveling or a wicked snowball fight to a bowl of this steaming deliciousness. Hope you’re having fun and enjoying the snow if you got some, though I know it’s a lot of work for the shovelers. Somehow New Hampshire got by-passed on the white stuff this time around. And call me crazy, but I’m just a little disappointed to miss out on a mandatory hibernation. Hint: I’m always looking for an excuse to stay in. (Thinking of the the blizzard of ’78! Remember?)
So as I mentioned, the really amazing thing about this Poor Man’s Beef Stew is you don’t brown the meat first. Nope. Saves a lot of time and mess. I have another stew recipe here on the blog, New England Beef Stew. You brown the stew meat first for that recipe. I really do love that stew, but browning the meat first before putting it in the slow cooker is a time consuming step. You’re going to be amazed at how tender and flavorful the beef and veggies are in this Poor Man’s Beef Stew that cooks for only two hours in the oven. It’s nothing short of a miracle.
The flavorful gravy comes together effortlessly with some surprise ingredients: quick cooking tapioca, diced tomatoes and cubed bread. I know I know. Crazy. Crazy good!
Poor Man’s Beef Stew is a great beef stew recipe when you’re craving homemade beef stew but don’t have all day to wait for it in the slow cooker or oven. Or if you don’t have time to get it going first thing. I love beef stew in fall and winter, hope you do too!
Poor Man's Beef Stew
- 2 cans 14.5 ounce diced tomatoes, undrained
- 2 cups water
- 6 tablespoons quick-cooking tapioca
- 4 teaspoons sugar
- 2 teaspoons salt
- 3/4 teaspoon pepper
- 2 pounds lean beef stew meat cut into 1" cubes
- 4 medium carrots cut into chunks (or one 16-ounce bag baby carrots)
- 3 medium potatoes peeled and cut into eighths
- 8 ounces baby button fresh mushrooms washed and sliced or left whole
- 1 medium onion cut into chunks
- 2 slices bread cubed
- 1 bay leaf
- Optional garnish: fresh thyme or rosemary
- In a large mixing bowl, combine tomatoes, water, tapioca, sugar, salt and pepper.
- Add remaining ingredients, mix well.
- Pour into a greased Dutch oven or 4 quart baking dish.
- Cover tightly with lid or foil and bake at 375° for 1 3/4 to 2 hours, or until meat and vegetables are fork tender.
- Adjust seasoning and serve in bowls.
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