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Posted by <Roxy> - October 21, 2004 08:11 AM
Classic Beef Stew
2 lbs. beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons vegetable oil
1 1/2 cups chopped onion
1 can (16 oz.s) diced tomatoes, undrained
1 can (10 1/2 oz.s) 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 -inch pieces
1 cup sliced celery (1-inch pieces)
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 1/2 hours. Stir in carrots, potatoes, and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Remove bay leaf before serving.
Classic Beef Stew
2 lbs. beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons vegetable oil
1 1/2 cups chopped onion
1 can (16 oz.s) diced tomatoes, undrained
1 can (10 1/2 oz.s) 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 -inch pieces
1 cup sliced celery (1-inch pieces)
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 1/2 hours. Stir in carrots, potatoes, and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Remove bay leaf before serving.