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Chunky Baked Beef Stew

We get plenty of cold winter days here in the Midwest. Nothing warms us up like this chunky oven-baked stew.
  • Total Time
    Prep: 25 min. Bake: 1-1/2 hours
  • Makes
    6-8 servings

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 vegetables are tender.

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