Baked Beef Stew

Photo: psfreeman

An easy way to make beef stew: don't brown the meat first—just combine it with hearty chunks of carrots, potatoes and celery...and let it all cook together in a flavorful gravy. From Doris Sleeth: Naples, Florida. Recipe published in Quick Cooking May/June 1998.

Yield: 8 servings
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Ingredients

  • 1 14 1/2-ounce can(s) diced tomatoes, undrained
  • 1 cup(s) water
  • 3 tablespoon(s) quick-cooking tapioca
  • 2 teaspoon(s) sugar
  • 1 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 2 pound(s) beef stew meat, cut into 1-inch cubes
  • 4 medium carrots, cut into 1-inch chunks
  • 3 medium potatoes, peeled and quartered
  • 2 celery ribs, cut into 3/4-inch chunks
  • 1 medium onion, cut into chunks
  • 1 slice(s) bread, cubed

Preparation

  1. • In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Stir in the remaining ingredients.
  2. • Pour into a greased 13-in. x 9-in. or 3-qt. baking dish. Cover and bake at 375° for 1-3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls. Yield: 6-8 servings.


October 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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