Classic Beef Stew
Taste of Home
- try a FREE ISSUE today!
Here's a good old-fashioned stew with rich beef gravy that lets the flavor of the potatoes and carrots come through. This is the perfect hearty dish for a blustery winter day. I make it often this time of year.
— Alberta McKay, Bartlesville, Oklahoma
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 2-1/2 hours
Ingredients:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 to 2 tablespoons vegetable oil
- 1-1/2 cups chopped onion
- 1 can (14-1/2 ounces) tomatoes with liquid, cut up
- 1 can (10-1/2 ounces) condensed beef broth, undiluted
- 3 tablespoons quick-cooking tapioca
- 1 garlic clove, minced
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 6 medium carrots, cut into 2-inch pieces
- 3 medium potatoes, peeled and cut into 2-inch pieces
- 1 cup sliced celery, cut into 1-inch pieces
Directions:
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° for 1-1/2 hours. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf before serving. Yield: 6-8 servings.