Baked Beef Stew
Wonderful dish for these cool fall days!
- 1-14 1/2 oz. can diced tomatoes, undrained
- 1 Cup water
- 3 Tbls. quick cooking tapioca
- 2 Tsp. sugar
- 1 1/2 Tsp. salt
- 1/2 Tsp. pepper
- 2 Lbs. lean beef stew meat, cut into 1" cubes
- 4 Med. carrots, cut into 1" chunks
- 3 Med. potatoes, peeled and quartered
- 2 Celery ribs, cut into 3/4" chunks
- 1 Med. onion, cut into chunks
- 1 Slice of bread, cubed
- In a large bowl, combine the tomatoes, water, tapioca, salt and pepper
- Add remaining ingredients; mix well
- Pour into a greased 13x9x2 pan or a 3 quart baking dish
- Cover and bake at 375 degrees for 2 hours or until vegetables are tender
Serves 6-8
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