RCI-SP.004.0156.001
Grandma's Bread Stew
Grandma's Bread Stew from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Cut the beef into bite-sized pieces and pat dry with paper towels to remove excess moisture.
2
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the beef pieces in batches, browning them on all sides without crowding the pan.
12 minutes
3
Add the sliced onions and mushrooms to the browned beef, stirring occasionally until the vegetables soften and release their moisture.
8 minutes
4
Sprinkle the tapioca over the beef and vegetables, stirring well to coat and distribute evenly throughout the mixture.
5
Crumble the beef bouillon cubes and add them to the pot, then pour in enough water to cover all ingredients completely.
6
Bring the liquid to a boil, then reduce heat to low, cover partially, and simmer gently for about 1 hour.
7
Tear or cut the challah bread into small pieces and add to the stew, pressing it down gently so it absorbs the broth.
5 minutes
8
Continue simmering uncovered for another 15-20 minutes until the bread softens and breaks down, thickening the stew naturally.
18 minutes
9
Taste the stew and season with salt and pepper as needed, stirring gently to incorporate the bread fully into the broth.