MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Classic Beef Stew
Categories: American, Meat, Lunch, Dinner
Yield: 6 Servings
2 lb Beef stew meat; cut into
-1-inch cubes
1 tb Cooking oil; up to 2
1 1/2 c Chopped onion
1 cn (16 ounce) tomatoes with
-liquid; cut up
1 cn Condensed beef broth;
-undiluted
3 tb Quick-cooking tapioca
1 Garlic clove; minced
1 tb Dried parsley flakes
1 ts Salt
1/4 ts Pepper
1 Bay leaf
6 md Carrots; cut into 2-inch
-pieces
3 md Potatoes; peeled and cut
-into 2-inch pieces
1 c Sliced celery; cut into
-1-inch pieces
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 350 degrees F. 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.
NOTES : "This good old-fashioned stew with rich beef gravy lets the
flavor of the potatoes and carrots come through," states Alberta
McKay of Bartlesville, Oklahoma. "It's the perfect hearty dish for a
blustery winter day."
Recipe by: Taste of Home
Posted to MasterCook Digest by "Brian and Claudia Nagel"
<
uh_oh@pacbell.net> on Jan 16, 1999, converted by MM_Buster v2.0l.
MMMMM
-- Sean
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