 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
I like to keep busy on weekends and don't want to be tied up in the kitchen. That's when this recipe comes in handy. With little fuss, a hearty stew awaits you at the end of the day. Ingredients:
3/4 pound beef top round steak, trimmed and cubed |
1 tablespoon canola oil |
4 medium unpeeled potatoes, cut into 1-inch cubes |
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 teaspoon browning sauce |
1/8 to 1/4 teaspoon pepper |
1 cup frozen peas |
Directions:
1. In a Dutch oven, brown the beef in oil. Add the next eight ingredients; cover and bake at 350° for 1-1/2 to 2 hours, stirring twice. Add peas, cover and let stand for 5 minutes before serving. Yield: 6 servings.
|
|