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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Meet the Cook: Because I've never entered a recipe contest before, I hesitated before sending my stew in. I knew, though, it not only was so good but anybody could make it. You just throw the ingredients into a pot and stir! I've been cooking 40 years. My husband and I have one grown daughter. -Carol Smith, Stuart, Florida Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes |
4 large carrots, cut into 1-inch pieces |
2 medium onions, cut into 1-inch pieces |
2 celery ribs, cut into 1-inch pieces |
2 medium parsnips, cut into 1-inch pieces |
1 garlic clove, minced |
1 can (14-1/2 ounces) italian stewed tomatoes |
1-1/2 cups beef broth |
1 can (8 ounces) tomato sauce |
1/2 cup quick-cooking tapioca |
1 teaspoon instant coffee granules |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1/2 teaspoon salt, optional |
Directions:
1. In a 5-qt. Dutch oven, combine all ingredients. Cover and bake at 350° for 2-1/4 to 2-1/2 hours, or until the meat and vegetables are tender, stirring occasionally. Yield: 8 servings.
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