Classic Beef Stew

Name: Classic Beef Stew
Ingredients: 2 lb. beef stew meat; 1 to 2 Tbsp. oil; 1 large onion, chopped; 1 (16 oz.) can tomatoes, chopped or 1 large can tomato juice; 1 to 2 c. water; 3 bouillon cubes; 5 Tbsp. quick-cook tapioca; 1 clove garlic, minced; 1 Tbsp. dried parsley; 1 tsp. salt; 1/4 tsp. pepper; 1 bay leaf; 6 medium carrots, cut up; 3 medium potatoes, cubed; 1 c. cut up celery

15 ingredients

3 steps

Ingredients

2 lb. beef stew meat
1 to 2 Tbsp. oil
1 large onion, chopped
1 (16 oz.) can tomatoes, chopped or 1 large can tomato juice
1 to 2 c. water
3 bouillon cubes
5 Tbsp. quick-cook tapioca
1 clove garlic, minced
1 Tbsp. dried parsley
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
6 medium carrots, cut up
3 medium potatoes, cubed
1 c. cut up celery

Directions

1

In a Dutch oven, brown beef, half at a time, in oil.
2

Drain. Return meat to pan and add onion, tomatoes or juice, water, bouillon, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil, then bake, covered, at 350° for 1 1/2 hours. Stir in vegetables.
3

Cover; continue baking for 1 hour, until tender.