Pop-in-the-Oven Beef Stew

Name: Pop-in-the-Oven Beef Stew
Yield: 8
Ingredients: 2 pounds lean, boneless beef stew meat, cut into 1 1/2 inch cubes; 2 ribs celery, cut into 1-inch chunks; 1 1/2 pounds baby carrots; 1 pound Yukon gold potatoes, cut in quarters or eighths, depending on size; 2 large onions, peeled and cut into chunks (varying sizes is fine); 1 cup water; 1 packet instant beef boullion (OR use 1 cup beef broth, and eliminate 1 cup water); 1/3 cup instant tapioca; 1 teaspoon salt (to taste); 1 teaspoon ground black pepper (to taste); 1 teaspoon dried basil; 6-8 cloves garlic, minced or grated; 1 (28 ounce) can whole tomatoes, including juices

Pop-in-the-Oven Beef Stew was pinched from <a href="http://alidaskitchen.com/2012/01/04/pop-in-the-oven-beef-stew/" target="_blank">alidaskitchen.com.</a>

INGREDIENTS

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2 pounds lean, boneless beef stew meat, cut into 1 1/2 inch cubes

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2 ribs celery, cut into 1-inch chunks

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1 1/2 pounds baby carrots

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1 pound Yukon gold potatoes, cut in quarters or eighths, depending on size

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2 large onions, peeled and cut into chunks (varying sizes is fine)

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1 cup water

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1 packet instant beef boullion (OR use 1 cup beef broth, and eliminate 1 cup water)

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1/3 cup instant tapioca

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1 teaspoon salt (to taste)

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1 teaspoon ground black pepper (to taste)

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1 teaspoon dried basil

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6-8 cloves garlic, minced or grated

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1 (28 ounce) can whole tomatoes, including juices

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