Baked Beef Stew
|1 can(s)||diced tomatoes|
|1 can(s)||beef broth|
|3 Tbsp||quick-cooking tapioca|
|1 1/2 tsp||seasoned salt|
|2 lb||stew meat|
|6 medium||white potatoes with skin on, cut into quarters|
|5 medium||carrots cut in 3/4 inch chunks|
|1 medium||onion, cut into chunks|
|1/2 c||soft bread crumbs|
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DirectionsPreheat oven to 375 degrees F. Grease a small roaster with lid.Mix together the first 4 ingredients, set aside while you prepare the veggies.Add the stew meat, potatoes, carrots, onion and soft bread crumbs.Put everything into the roaster.Cover and cook for 1 hour 15 minutes. Remove cover, stir everything and put it back into the oven with the cover off, for about 15 more minutes, or until meat and veggies are cooked.