MENU
 
 
 
 

  • Classic Beef Stew

    0 votes
    Classic Beef Stew
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 lb Beef stew meat, cut into 1-inch cubes
    • 1 Tbsp. Veg. oil, up to 2
    • 1 1/2 c. Minced onion
    • 1 can (16 oz) tomatoes with liquid, cut up
    • 1 can Condensed beef broth, undiluted
    • 3 Tbsp. Quick-cooking tapioca
    • 1 x Garlic clove, chopped
    • 1 Tbsp. Dry parsley flakes
    • 1 tsp Salt
    • 1/4 tsp Pepper
    • 1 x Bay leaf
    • 6 med Carrots, cut into 2-inch pcs
    • 3 med Potatoes, peeled and cut into 2-inch pcs
    • 1 c. Sliced celery, cut into 1-inch pcs

    Directions

    1. In a Dutch oven, brown the beef, half at a time, in oil. Drain.
    2. Return all meat to pan. Add in onion, tomatoes, beef broth, tapioca, garlic, parsley, salt pepper and bay leaf. Bring to a boil; remove from the heat. Cover and bake at 350 degrees F. for 1-1/2 hrs. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or possibly till meat and vegetables are tender. Remove bay leaf before serving.
    3. NOTES : "This good old-fashioned stew with rich beef gravy lets the flavor of the potatoes and carrots come through," states Alberta McKay of Bartlesville, Oklahoma. "It's the perfect hearty dish for a blustery winter day."

    Similar Recipes

    Leave a review or comment