Best Tapioca Beef Broth Recipes

5 HOUR BEEF STEW

5 Hour Beef Stew image

This is a recipe from my grandma Jan. It's so good and comforting. Make with some yummy bran muffins.

Provided by Anna Johnson

Categories Soups, Stews and Chili Recipes Stews Beef

Time 5h20m

Yield 10

Number Of Ingredients 9

Ingredients

2 pounds beef tenderloin steaks, diced
8 potatoes, peeled and diced
4 (12 ounce) cans tomato-vegetable juice cocktail (such as V8®)
3 cups diced carrots
1 cup diced celery
1 onion, diced
3 tablespoons tapioca
1 tablespoon white sugar
salt and ground black pepper to taste

Steps:

Preheat oven to 250 degrees F (120 degrees C).
Stir beef, potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper together in a roasting pan; cover.
Bake in preheated oven until beef and potatoes are tender, about 5 hours.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 45.2 g, Cholesterol 76.2 mg, Fat 10.4 g, Fiber 6.6 g, Protein 30.4 g, SaturatedFat 4 g, Sodium 470.4 mg, Sugar 9.8 g

DELICIOUS V8 BEEF STEW

Delicious V8 Beef Stew image

I love beef stew. This is my version you can add whatever vegetables you prefer. I love the way the V-8 tastes in this recipe

Provided by Weeezer0421

Categories Stew

Time 8h30m

Yield 8-12 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs beef stew meat
3 potatoes, cubed
4 celery ribs, sliced
1 lb carrot, sliced
1 onion, chopped
1 (14 ounce) can beef broth
2 (12 ounce) cans V8 vegetable juice
3 -4 tablespoons minute tapioca

Steps:

Place stew meat into crock pot. Clean, peel and slice or cube vegetables and place in crock pot.
Mix to combine. Add the V-8, beef broth and tapioca. Stir until well combined. Turn on low for 8-10 hours.

TAPIOCA BEEF BROTH

Tapioca Beef Broth image

Provided by Amanda Hesser

Categories easy, lunch, soups and stews, appetizer

Time 1h

Number Of Ingredients 4

Ingredients

1 cup unsalted beef broth
3 sprigs thyme, preferably lemon thyme
1 tablespoon instant tapioca
Salt and ground white pepper

Steps:

Bring the broth to a boil in a small saucepan. Remove from the heat, toss in the thyme, cover and let steep for 30 minutes.
Strain the broth into a clean saucepan and bring to a boil. Add the tapioca, cover the pan, remove it from the heat and let sit for 15 to 20 minutes or until the tapioca is translucent. Season with salt and pepper. The original recipe, adapted from ''Daniel Boulud's Café Boulud Cookbook,'' by Daniel Boulud and Dorie Greenspan (Scribner), is served with roasted halibut, sautéed chanterelles and braised endive.

Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 301 milligrams, Sugar 1 gram