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beef stew meat cooking oil tomatoes condensed beef broth quick-cooking tapioca clove garlic parsley flakes salt pepper bay leaf onion carrots potatoes celery
Viewed: 111 - Published at: 9 years agoIngredients
- 2 lb. beef stew meat, cut into 1-inch slices
- 1 to 2 Tbsp. cooking oil
- 1 (16 oz.) can tomatoes with liquid, cut up
- 1 (10 1/2 oz.) can condensed beef broth, undiluted
- 3 Tbsp. quick-cooking tapioca
- 1 clove garlic, minced
- 1 Tbsp. dried parsley flakes
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 bay leaf
- 1 to 1 1/2 c. chopped onion
- 6 medium carrots, cut into 2-inch pieces
- 3 medium potatoes, peeled and cut into 2-inch pieces
- 1 c. celery, sliced (1-inch pieces)
Method
- In a Dutch oven, brown the beef, half at a time, in oil. Drain.
- Return all meat to pan.
- Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf.
- Bring to a boil; remove from heat.
- Cover and bake at 350° for 1 1/2 hours. Stir in carrots, potatoes and celery.
- Bake, covered, 1 hour longer or until meat and vegetables are tender.
- Remove bay leaf before serving.
- It can all be put together and baked for 2 hours. Makes 6 to 8 servings.
