Classic Beef Stew: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=2.5 - 3 hrs |Source=Taste of Home |Yield=6-8 servings |Rating={{unrated}} }} === Ingredients === * 2 lbs beef stew meat, cut into 1-inch cubes * 1-2 T cooking oil * 1 1/2 c chopped onion * 1 can (16 oz) tomatoes with liquid, cut up * 1 can (10.5 oz) condensed beef broth, undiluted * 3 T quick-cooking tapioca * 1 garlic clove, minced * 1 T dried parsley flakes * 1 t salt * 1/4 t pepper * 1 bay leaf * 6 medium carrots, cut into 2-..." |
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=== Preparation === | === Preparation === | ||
In a Dutch oven, brown the beef, half at a time, in oil. Drain. Return all meat to the pan. Add the 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 | In a Dutch oven, brown the beef, half at a time, in oil. Drain. Return all meat to the pan. Add the 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 1.5 hours. Stir in carrots, potatoes, and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Remove bay leaf before serving. | ||
[[Category:Stew]] | [[Category:Stew]] | ||
[[Category:Beef]] | [[Category:Beef]] | ||
[[Category:Jan's Favorites]] | [[Category:Jan's Favorites]] | ||
Latest revision as of 04:26, 25 November 2024
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 2.5 - 3 hrs |
| Source | Taste of Home |
| Yield / serves | 6-8 servings |
| Rating | (unrated) |
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1-2 T cooking oil
- 1 1/2 c chopped onion
- 1 can (16 oz) tomatoes with liquid, cut up
- 1 can (10.5 oz) condensed beef broth, undiluted
- 3 T quick-cooking tapioca
- 1 garlic clove, minced
- 1 T dried parsley flakes
- 1 t salt
- 1/4 t pepper
- 1 bay leaf
- 6 medium carrots, cut into 2-inch pieces
- 3 medium potatoes, peeled and cut into 2-inch pieces
- 1 c sliced celery, but into 1-inch pieces
Preparation
In a Dutch oven, brown the beef, half at a time, in oil. Drain. Return all meat to the pan. Add the 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 1.5 hours. Stir in carrots, potatoes, and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Remove bay leaf before serving.
