This recipe is a lifesaver on busy days...just pop it in the oven and finish up your to-do list!
1 1/2 pounds stew beef, cubed
5 carrots, peeled and sliced
1 cup celery, chopped
2 onions, sliced
1 potato, peeled and chopped
2 (14.5-oz.) cans stewed tomatoes
1/2 cup soft bread crumbs
2 teaspoons salt
3 tablespoons instant tapioca, uncooked
How to Make It
Place beef, carrots, celery, onions and potato in a bowl. Combine remaining ingredients and add to beef mixture; blend well. Place in a greased 2 1/2-quart Dutch oven. Cover and bake at 325° for 4 hours.
Delicious! This has got to be the quickest prep, easiest recipe for Beef Stew I have ever made in my 50-some years of cooking! It smelled so good while in the oven, my hubby said, "Mmmmm, that smells so good, like Dinty Moore".......not such a compliment to me maybe, but it was his favorite growing up so I took it as a compliment. Neither of us are big spice people, preferring instead to savor the rich flavor of the beef and veggies. You could add any spices if you like. I've never used tapioca/dry breadcrumbs for thickening, or added tomatoes to my stew but this worked out so well instead of my usual roux method. This entire combo of ingredients came together perfectly! Very flavorful. I did double the amount of meat and added one more potato. We enjoyed the stew with crusty Italian bread/butter & a glass of wine. True comfort food which we will enjoy again for supper tonight. This will be my stew recipe going forward.....perfect!
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