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Baked Beef Stew

Baked Beef Stew
We get plenty of cold winter days here in the Midwest. Nothing warms us up like this chunky oven-baked stew.
6-8 ServingsPrep: 25 min. Bake: 1-1/2 hours

Ingredients

  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3/4 cup water
  • 1/4 cup red wine or beef broth
  • 3 tablespoons quick-cooking tapioca
  • 2 teaspoons sugar
  • 1-1/2 teaspoons seasoned salt
  • 1 teaspoon browning sauce, optional
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon pepper
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 5 small red potatoes, quartered
  • 4 medium carrots, cut into 1-inch chunks
  • 2 celery ribs, cut into 3/4-inch chunks
  • 1 medium onion, cut into chunks
  • 1/2 cup soft bread crumbs
  • 1 cup frozen peas, thawed

Directions

  • In a large bowl, combine the tomatoes, water, wine or broth, tapioca,
  • sugar, seasoned salt, browning sauce if desired, marjoram and
  • pepper. Let stand for 15 minutes.
  • Add the meat, potatoes, carrots, celery, onion and bread crumbs. Pour
  • into a greased 13-in. x 9-in. baking dish. Cover and bake at
  • 375° for 1-1/4 hours.
  • Uncover; stir in peas. Bake 15-20 minutes longer or until meat and
© Taste of Home 2013

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Baked Beef Stew (continued)

Directions (continued)

  • vegetables are tender. Yield: 6-8 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013