Baked Beef Stew
"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
|
PREP |
15 min. |
COOK
|
105 min.
|
TOTAL
|
120 min.
|
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. Stir in the remaining ingredients.
Pour into a greased 13-in. x 9-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.