MAKES: 6-8 servings
Ingredients
- 2 pounds beef stew meat, reduce 1-inch cubes
- one to two tablespoons canola oil
- 1-1/2 cups chopped onions
- 1 can (14-1/2 ounces) diced tomato plants, undrained
- 1 can (10-1/2 ounces) condensed beef broth, undiluted
- 3 tablespoons quick-cooking tapioca
- 1 garlic clove clove, minced
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 6 medium carrots, reduce 2-inch pieces
- 3 medium taters, peeled and reduce 2-inch pieces
- 1 cup sliced celery (1-inch lengths)
Directions
- Within an oven-proof Nederlander oven, brown beef in batches in oil drain. Return all meat towards the pan. Add onions, tomato plants, broth, tapioca, garlic clove, parsley, salt, pepper and bay leaf. Provide a boil.
- Cover stew and bake at 350 for one hour. Stir in carrots, taters and celery. Bake, covered, one hour longer or until meat and vegetables are tender. Discard bay leaf. Yield: 6-8 servings.
Initially printed as Classic Beef Stew in Taste of Home December/The month of january 1994, p37