 |
Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
|
This is adapted from a Farm Journal cookbook & really is good enough to serve to company. Ingredients:
2 lbs stewing beef, cut into small cubes |
1/8 cup canola oil |
1 cup chopped onion |
1 (1 lb) can tomato, cut up |
3 tablespoons quick-cooking tapioca |
1 (10 1/2 ounce) can condensed beef broth |
1 clove garlic, minced |
1/4 cup chopped parsley |
2 1/2 teaspoons salt |
1/4 teaspoon pepper |
1 bay leaf |
6 medium carrots, peeled &,cut into strips |
3 medium potatoes, peeled &,cut into cubes |
1/2 cup sliced celery |
Directions:
1. Brown beef cubes in hot oil in a large skillet.
2. Add onions, tomatoes, tapioca, beef broth, garlic, parsley, salt, pepper, and bay leaf.
3. Bring mixture to a boil.
4. Turn into a 3 quart casserole& cover.
5. Bake at 350F for one hour, 30 minutes or until meat is tender.
6. Add carrots, potatoes, and celery.
7. Continue baking for one more hour or till vegetables are tender.
|
|