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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Rita also shares this make-ahead dish. Ingredients:
3/4 pound beef top sirloin steak, trimmed and cubed |
1 tablespoon canola oil |
4 medium unpeeled potatoes, cut into 1-inch pieces |
5 medium carrots, cut into 1-1/2-inch chunks |
1 celery rib, cut into 1-inch chunks |
1 large onion, cut into 1-inch chunks |
1 can (14-1/2 ounces) chunky stewed tomatoes |
3 tablespoons quick-cooking tapioca |
1/8 to 1/4 teaspoon pepper |
1 cup frozen peas |
Directions:
1. In a Dutch oven, brown steak in oil. Add the next eight ingredients. Cover and bake at 350° for 1-1/2 to 2 hours or until a meat thermometer reads 160°, stirring twice.
2. Stir in peas; cover and let stand for 5 minutes before serving. Yield: 6 servings.
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