classic beef stew
(1 RATING)
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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prep time
30 Min
cook time
2 Hr 30 Min
method
---
yield
6 - 8
Ingredients
- 2 lbs. - beef stew meat, cut into 1 inch cubes
- 1 tablespoon cooking oil
- 1 1/2 cups chopped onions
- 1 16 oz cans stewed tomatoes, undrained
- 1 can condensed beef broth
- 3 tablespoons quick-cooking tapioca
- 1 clove garlic, minced
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 - bay leaf
- 8 medium carrots, sliced
- 3 medium potatoes, peeled and cubed
- 1 cup celery, sliced 1" thick
How To Make classic beef stew
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Step 1In a dutch oven, brown the beef, half at a time, in oil. Drain. Return all meat to the pan.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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