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Return to browsing category: Vegetables

Classic Beef Stew by Mary Scherer serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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:

2 Lbs

Beef Stew Meat

1 Tbs.

cooking oil

1 1/2 cups

chopped onion

1 16 oz. can

tomatoes with liquid, cut up

1 10-1/2 oz. can

condensed beef broth, undiluted

3 Tbs.

quick-cooking tapioca

1 clove

garlic, minced

1 Tbs.

dried parsley flakes

1 tsp.

salt

1/4 tsp.

pepper

bay leaf

6 medium

carrots, cut into 2-in pieces

3 medium

potatoes, peeled and cut into 2-inch pieces

1 cup

sliced celery, 1-in. pieces

Directions:

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.

Categories:

Fall/Winter
Main Dishes
Meats
Vegetables