| 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.
A Message from our Provider:
“A family altar can alter a family.”