Baked Beef Stew
Quick Cooking
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"This is such an easy way to make a wonderful beef stew," beams Doris Sleeth of Naples, Florida. "You don't need to brown the neat first-just combine it with hearty chunks of carrots, potatoes and celery...and let it all cook together in a flavorful gravy. My daughter Karen came up with the recipe for her busy family."
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 1-3/4 hours
Ingredients:
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup water
- 3 tablespoons quick-cooking tapioca
- 2 teaspoons sugar
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 pounds lean beef stew meat, cut into 1-inch cubes
- 4 medium carrots, cut into 1-inch chunks
- 3 medium potatoes, peeled and quartered
- 2 celery ribs, cut into 3/4-inch chunks
- 1 medium onion, cut into chunks
- 1 slice bread, cubed
Directions:
In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients; mix well. Pour into a greased 13-in. x 9-in. x 2-in. or 3-qt. baking dish. Cover and bake at 375° for 1-3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls. Yield: 6-8 servings.