classic beef stew
(1 rating)
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I make a pot of this stew when I see that someone has a new baby or an emergency at their home. It can become a meal with a salad and some crusty bread. I watch to see how the liquid is while baking. Sometimes I add another can of beef broth. I also prefer to use "Better Than Bouillon" product and make my own broth. I also just slice the onions rather than chop them.
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(1 rating)
yield
6 - 8
prep time
30 Min
cook time
2 Hr 30 Min
Ingredients For classic beef stew
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2 lbs.beef stew meat, cut into 1 inch cubes
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1 Tbspcooking oil
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1 1/2 cchopped onions
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1 16 oz canstewed tomatoes, undrained
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1 cancondensed beef broth
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3 Tbspquick-cooking tapioca
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1 clovegarlic, minced
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1 Tbspdried parsley flakes
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1 tspsalt
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1/4 tsppepper
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1bay leaf
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8 mdcarrots, sliced
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3 mdpotatoes, peeled and cubed
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1 ccelery, sliced 1" thick
How To Make classic beef stew
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1In a dutch oven, brown the beef, half at a time, in oil. Drain. Return all meat to the pan.
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2Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil; remove from heat. Cover and bake at 350 degrees for 1 1/2 hours.
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3Stir in carrots, potatoes and celery. Bake, covered 1 hour longer or until meat and vegetables are tender. Remove bay leaf before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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