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Classic Beef Stew

 Classic Beef Stew
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
6-8 ServingsPrep: 15 min. Bake: 2-1/2 hours


  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 to 2 tablespoons canola oil
  • 1-1/2 cups chopped onions
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 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 (1-inch lengths)


  • In an oven-proof Dutch oven, brown beef in batches in oil; drain.
  • Return all meat to the pan. Add onions, tomatoes, broth, tapioca,
  • garlic, parsley, salt, pepper and bay leaf. Bring to a boil.
  • Cover stew 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. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 cup) equals 245 calories,

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Classic Beef Stew (continued)

Nutritional Facts: 10 g fat (3 g saturated fat), 71 mg cholesterol, 751 mg sodium, 14 g carbohydrate, 3 g fiber, 24 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.