Classic Beef Stew
by Mary Scherer
serves: 6
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A good old-fashioned stew with rich beef gravy that lets the lavor of the potatoes and carrots come through. This is the perfect hearty dish for a blustery winder day. |
| Ingredients: |
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2 Lbs |
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Beef Stew Meat |
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1 Tbs. |
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cooking oil |
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1 1/2 cups |
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chopped onion |
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1 16 oz. can |
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tomatoes with liquid, cut up |
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1 10-1/2 oz. can |
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condensed beef broth, undiluted |
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3 Tbs. |
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quick-cooking tapioca |
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1 clove |
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garlic, minced |
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1 Tbs. |
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dried parsley flakes |
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1 tsp. |
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salt |
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1/4 tsp. |
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pepper |
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1 |
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bay leaf |
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6 medium |
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carrots, cut into 2-in pieces |
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3 medium |
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potatoes, peeled and cut into 2-inch pieces |
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1 cup |
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sliced celery, 1-in. pieces |
| Directions: |
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In a Dutch oven, brown the beef, half at a time, in oil. Drain. Return all meat to pan. Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil; remove from the heat. Cover and bake at 350 for 1-1/2 hours. Stir in carrots, potatoes and celery. Bake covered, 1 hour longer or until meat and vegetables are tender. Remove bay leaf before serving.
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