| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | American, Meat, Lunch, Dinner | 6 | servings |
INGREDIENTS
| 2 | lb | Beef stew meat; cut into 1-inch cubes |
| 1 | tb | Cooking oil; up to 2 |
| 1 1/2 | c | Chopped onion |
| 1 | cn | (16 ounce) tomatoes with liquid; cut up |
| 1 | cn | Condensed beef broth; undiluted |
| 3 | tb | Quick-cooking tapioca |
| 1 | Garlic clove; minced | |
| 1 | tb | Dried parsley flakes |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Bay leaf | |
| 6 | md | Carrots; cut into 2-inch pieces |
| 3 | md | Potatoes; peeled and cut into 2-inch pieces |
| 1 | c | Sliced celery; cut into 1-inch pieces |
INSTRUCTIONS
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 degrees F. 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. NOTES : "This good old-fashioned stew with rich beef gravy lets the flavor of the potatoes and carrots come through," states Alberta McKay of Bartlesville, Oklahoma. "It's the perfect hearty dish for a blustery winter day." Recipe by: Taste of Home Posted to MasterCook Digest by "Brian and Claudia Nagel" <uh_oh@pacbell.net> on Jan 16, 1999, converted by MM_Buster v2.0l.
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