Classic Beef Stew
14 ingredients
1 steps
Ingredients
- 2 lb. stew meat
- 1 tsp. vegetable oil
- 1 1/2 c. onions, chopped
- 16 oz. tomatoes (with liquid), cut up
- 10 1/2 oz. beef broth
- 3 Tbsp. quick cooking tapioca
- 1 clove garlic
- 1 tsp. dried parsley flakes
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 medium bay leaf
- 6 medium carrots, cut into 2-inch pieces
- 3 medium potatoes, peeled and cut into 2-inch pieces
- 1 c. sliced celery, 1-inch pieces
Directions
-
1In a Dutch oven, brown beef half at a time in the oil; drain. Return all meat to pan. Add onion, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. Remove from heat. Cover and bake at 350° for 90 minutes. Stir in carrots, potatoes and celery. Bake, covered, for 60 minutes longer or until meat and vegetables are tender. Remove bay leaf before serving.
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