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Classic Beef Stew

2 lb Beef stew meat; cut into 1-inch cubes
1 tb Cooking oil; up to 2
1 1/2 c Chopped onion
1 cn (16 ounce) tomatoes with liquid; cut up
1 cn Condensed beef broth; undiluted
3 tb Quick-cooking tapioca
1 Garlic clove; minced
1 tb Dried parsley flakes
1 ts Salt
1/4 ts Pepper
1 Bay leaf
6 md Carrots; cut into 2-inch pieces
3 md Potatoes; peeled and cut into 2-inch pieces
1 c Sliced celery; cut into 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 degrees F. for 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.


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