Beef Stew and Orange Tapioca Pudding

One of my favorite busy-day recipes is Gone All Afternoon Stew.  I first found this recipe in 1994 in a cookbook binder distributed among my youngest son’s fellow engineers at McDonnell Douglas (now Boeing) – Bits & Bytes. It is easy to throw together and bake in a slow oven for the afternoon.

GONE-ALL-AFTERNOON BEEF STEW

  • 1 lb. round or chuck steak, trimmed and cut into small pieces
  • 1 large onion, sliced
  • 3 medium carrots, sliced (I use 9 baby carrots, sliced lengthwise)
  • 2 large potatoes, sliced
  • 1 tsp. salt
  • Grinding or two of black pepper
  • One 10-3/4 oz. can tomato soup
  • 1/2 cup water
  • 1/4 cup dry red wine
  • 10 oz. package frozen peas (add during last 15 minutes of baking)

Preheat oven @ 275 degrees F for 4 hours’ baking time or 250 degrees F for 5 hours’ baking time.

Put all ingredients except peas in a large casserole.  Mix well, cover and bake in preheated 275 degree F oven for 4 hours or 250 degree F for 5 hours.  Add peas during the last 15 minutes of baking.

Yield:  4-6 servings 

This makes a thick, delicious stew.  If the stew is too thick, it can be thinned with a little bit of water.  I like to serve a good homemade yeast roll with this dish.

After a hearty dinner, it’s nice to have something lighter for dessert.  I had come across a bargain on oranges this week.  They were super-large and I had way more than I would be able to eat out-of-hand, so I went looking for a dessert to use some of them.

I found this recipe for an easy tapioca pudding that sounded just right.

ORANGE TAPIOCA PUDDING

  • 1/4 cup granulated sugar
  • 2 Tblsp. quick-cooking tapioca
  • 1-1/4 cups fresh orange juice
  • 1 tsp. orange zest
  • 1-1/4 cups frozen whipped topping, thawed (divided)

Mix sugar, tapioca and orange juice in a medium saucepan.  Let stand for 5 minutes.

Heat mixture to boiling over medium high heat, stirring constantly.  Remove from heat and let cool for 20 minutes.

Stir the tapioca mixture, then fold in 1 cup of the whipped topping until smooth.  Divide mixture between 4 serving dishes and top each with one tablespoon of the reserved topping. 

This is such a pretty dessert with a bright, fresh flavor.

It was a good meal.

Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

5 thoughts on “Beef Stew and Orange Tapioca Pudding”

  1. My gosh this is an old favorite of mine. I have made it many times – my DD absolutely loves it too. My stomach is growling just from looking at the picture. The pudding looks so good too.
    Darlene

  2. Mmmmm, I have never thought to flavour my tapioca and orange would definitely be a nice addition. I have saved your recipe. Thanks for sharing.

    1. I would imagine it would work very well in a crockpot but I’ve never tried it. I’m a little limited in what I like cooked in a crockpot – set in my ways, I guess. Let me know if you try it. Lillian

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