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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Here's a good old-fashioned stew with rich beef gravy that lets the flavor of the potatoes and carrots come through. This is the perfect hearty dish for a blustery winter day. I make it often this time of year. Alberta McKay, Bartlesville, Oklahoma Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes |
1 to 2 tablespoons canola oil |
1-1/2 cups chopped onions |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (10-1/2 ounces) condensed beef broth, undiluted |
3 tablespoons quick-cooking tapioca |
1 garlic clove, minced |
1 tablespoon dried parsley flakes |
1 teaspoon salt |
1/4 teaspoon pepper |
1 bay leaf |
6 medium carrots, cut into 2-inch pieces |
3 medium potatoes, peeled and cut into 2-inch pieces |
1 cup sliced celery (1-inch lengths) |
Directions:
1. In an oven-proof Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil.
2. Cover stew and bake at 350° for 1-1/2 hours. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf. Yield: 6-8 servings.
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