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Prep Time: 40 Minutes Cook Time: 2 Minutes |
Ready In: 42 Minutes Servings: 8 |
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I have tried many other recipes for beef stew, but my family thinks that this one is the very best. I hope you like it too. Ingredients:
2 lbs beef stew meat, cut into 1 inch cubes |
1 -2 tablespoon vegetable oil |
1 1/2 cups chopped onions |
1 (16 ounce) can diced tomatoes, with liquid |
1 (10 1/2 ounce) can condensed beef broth, undiluted |
3 tablespoons quick-cooking tapioca |
1 clove garlic, minced |
1 tablespoon dried parsley flakes |
1 teaspoon salt |
1/4 teaspoon pepper |
1 bay leaf |
6 medium carrots, cut into 2 inch pieces |
4 medium potatoes, peeled and cut into 2 inch pieces |
1 cup sliced celery, cut into 1 inch pieces |
Directions:
1. In a Dutch oven, brown the beef in the oil.
2. Drain and then return all the meat to the pan.
3. Add the onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper, and the bay leaf.
4. Bring to a boil and then remove from the heat.
5. Cover and bake at 350 degrees for 1 1/2 hours.
6. Stir in carrots, potatoes, and celery.
7. Bake, covered, 1 hour longer or until meat and vegetables are tender.
8. Remove bay leaf before serving.
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