 |
Baked Beef Stew
|
 |
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
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.
|
Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |