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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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No one ever guesses that this traditional combination is low in fat. A thick flavorful sauce makes this hearty dish one that will be requested time and again. I know your family will enjoy it. Debbie Patton of Westchester, Illinois Ingredients:
1 beef top round roast (2 pounds), cut into 1-1/2-inch cubes |
2 medium potatoes, peeled and cut into 1/2-inch cubes |
2 medium onions, cut into eighths |
3 celery ribs, cut into 1-inch pieces |
4 medium carrots, cut into 1-inch slices |
1 can (11-1/2 ounces) tomato juice |
1/3 cup dry sherry or water |
1/3 cup quick-cooking tapioca |
1 tablespoon sugar |
1 teaspoon salt |
1/2 teaspoon dried basil |
1/4 teaspoon pepper |
2 cups fresh green beans, cut into 1-inch pieces |
Directions:
1. In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside.
2. In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes.
3. Pour over beef mixture. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is almost tender.
4. Add the beans; cook 30 minutes longer or until beans and meat are tender. Yield: 8 servings.
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