Classic Beef Stew

Recipe Ingredients

2 lbs	908g / 32oz	Beef stew meat - in 1" cubes
1 tablespoon	15ml	Cooking oil - up to 2
1 1/2 cups	93g / 3.3oz	Chopped onions
1		Tomatoes with liquid - cut up
1		Beef broth - undiluted
3 tablespoons	45ml	Quick-cooking tapioca
1		Garlic - minced
1 tablespoon	15ml	Dried parsley flakes
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1		Bay leaf
6		Carrots - in 2" lengths (medium)
3		Potatoes - peeled, in 2" (medium) pieces
1 cup	110g / 3.9oz	Celery - in 1" pieces

Recipe Instructions

In a Dutch oven, brown the beef, half at a time, in oil. Drain.

Return all meat to pan. Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf.

Bring to a boil; remove from the heat. Cover and bake at 350F for 1 1/2 hours. Stir in carrots, potatoes and celery.

Bake, covered, 1 hour longer or until meat and vegetables are tender. Remove bay leaf before serving. Yield: 6-8 servings.

This old-fashioned stew makes a rich gravy that lets the flavor of the potatoes and carrots come trough.

Perfect for a blustery day.

Source:
Taste of Home Magazine, Dec/Jan '94, p. 40

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