Baked Beef Stew (tapioca and marjoram)

Photo: psfreeman

Chunky oven-baked stew. Recipe published in Casserole Cookbook.

Yield: 8 servings
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  • 1 14 1/2-ounce can(s) diced tomatoes, undrained
  • 3/4 cup(s) water
  • 1/4 cup(s) red wine or beef broth
  • 3 tablespoon(s) quick-cooking tapioca
  • 2 teaspoon(s) sugar
  • 1 1/2 teaspoon(s) seasoned salt
  • 1 teaspoon(s) browning sauce, optional
  • 1/2 teaspoon(s) dried marjoram
  • 1/2 teaspoon(s) pepper
  • 2 pound(s) beef stew meat, cut into 1-inch cubes
  • 5 small red potatoes, quartered
  • 4 medium carrots, cut into 1-inch chunks
  • 2 celery ribs, cut into 3/4-inch chunks
  • 1 medium onion, cut into chunks
  • 1/2 cup(s) soft bread crumbs
  • 1 cup(s) frozen peas, thawed


  1. • In a large bowl, combine the tomatoes, water, wine or broth, tapioca, sugar, seasoned salt, browning sauce if desired, marjoram and pepper. Let stand for 15 minutes.
  2. • Add the meat, potatoes, carrots, celery, onion and bread crumbs. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 1-1/4 hours.
  3. • Uncover; stir in peas. Bake 15-20 minutes longer or until meat and vegetables are tender. Yield: 6-8 servings.

January 2012

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

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