Baked Beef Stew (tapioca and marjoram) |
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Prep Time: 25 Minutes Cook Time: 90 Minutes |
Ready In: 115 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
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.
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