Baked Beef Stew
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.
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- 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
- • In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Stir in the remaining ingredients.
- • 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.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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