- 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 a 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 hour. 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.
Reviews forClassic Beef Stew
"This is fabulous! I have never taken the time to do this in the oven and I was so pleased with the outcome. I only wish I had made more! The meat was so tender and the vegetables cooked to perfection. Great recipe!"
"Took this to a potluck last night and everybody loved it!"
"This was easy and delicious! I used a chuck roast instead of stew meat since it was so much less expensive. My house smelled delicious, I also doubled the beef consommE others recommended and also used a bit of merlot. I did toss the cut meat in flour with a bit of salt and pepper. My family loved it, and I served the leftovers the next day over mashed potatoes. Delicious!!"
"This is wonderfully-flavored, tender, and healthy as well.... esp. if you can find low-sodium broth or you make your own. You can save money (and calories too) by buying an inexpensive roast on sale and cutting it up to make your own stew meat."
"An extra special meal when the weather turns cool."
"Very good.. made it exactly per the recipe!"
"I made various tweaks based on several reviews. I also did cut this recipe in half.I first coated the beef with flour and a little salt and pepper. I browned it in 1 tbsp canola oil. (medium-high heat, turning after about 1-2 minutes). I removed the beef, then put in the garlic and 1/8 C red wine and let it cook for about 1 minutes. I then added all the ingredients stated above back into the pan and brought it to a boil. Instead of just dried parsley, I did use 1/2 tbsp Italian mix (and omitted the bay leaf). Per others' suggestions I used the entire can of broth, and added in an additional 1/8C of wine.My oven runs a tad hot, so I cooked it at 340deg for 45 minutes, added in the veggies, then cooked for an additional 1 hour. I turned off the oven and kept it in there for an additional 15 minutes with the residual heat while I baked some biscuits to go with the stew.IT WAS SO GOOD. beef was so tender, the flavor was delicious. It had a slightly thick base, but not too thick. It was perfect for a cold rainy night. I will DEFINITELY be making this again."
"The best I've tasted yet!"