Easy Oven Stew
Country Woman
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Meet the Cook: Because I've never entered a recipe contest before, I hesitated before sending my stew in. I knew, though, it not only was so good but anybody could make it. You just throw the ingredients into a pot and stir!
I've been cooking 40 years. My husband and I have one grown daughter.
-Carol Smith, Stuart, Florida
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 10 min. Bake: 2-1/2 hours
Ingredients:
- 2 pounds lean beef stew meat, cut into 1-inch cubes
- 4 large carrots, cut into 1-inch pieces
- 2 medium onions, cut into 1-inch pieces
- 2 celery ribs, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) Italian stewed tomatoes
- 1-1/2 cups beef broth
- 1 can (8 ounces) tomato sauce
- 1/2 cup quick-cooking tapioca
- 1 teaspoon instant coffee granules
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, optional
Directions:
In a 5-qt. Dutch oven, combine all ingredients. Cover and bake at 300° for 2-1/2 to 3 hours, stirring every hour, or until the meat and vegetables are tender. Yield: 8 servings.