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Baked Beef Stew

SUBMITTED BY: Doris Sleeth

"'This is such an easy way to make a wonderful beef stew,' beams Doris Sleeth of Naples, Florida. 'You don't need to brown the neat first-just combine it with hearty chunks of carrots, potatoes and celery...and let it all cook together in a flavorful gravy. My daughter Karen came up with the recipe for her busy family.'"

RECIPE RATING:

Read Reviews (7)

Review/Rate This Recipe

PREP TIME	15 Min
COOK TIME	1 Hr 45 Min
READY IN	2 Hrs

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

1 (14.5 ounce) can diced tomatoes, undrained
1 cup water
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 pounds lean beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into chunks
1 slice bread, cubed

DIRECTIONS

In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients; mix well. Pour into a greased 13-in. x 9-in. x 2-in. or 3-qt. baking dish. Cover and bake at 375 degrees F for 1-3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls.

FOOTNOTES

Wine Tip
Try with a California Zinfandel or Syrah.

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REVIEWS

Reviewed on Feb. 11, 2007 by Aaron

With the exception of a couple mod's its the perfect stew coming from a person who never made... MORE

Reviewed on Apr. 23, 2007 by Carrie

This was a good beef stew recipe. Nice and easy to prepare. Took exactly 2 hours to cook for... MORE

Reviewed on Apr. 8, 2007 by rene016

Loved...loaded down with pepper! It was superb!!! MORE

Reviewed on Sep. 3, 2007 by reilsmom

FANTASTIC! Very tasty and easy to make. I will definitely be making this dish again! We... MORE

Reviewed on Mar. 19, 2008 by JayChef

Wasn't as juicy as the Yankee Pot Roast that takes just as much work and time to make. Adding... MORE

Reviewed on Jan. 21, 2008 by Amy

I've been making this recipe for several years. During the last 15 minutes of baking, I add... MORE

Reviewed on Jan. 10, 2008 by BAKEMEONE

I have used this recipe for years and we love it . For those who don't like onions I suggest... MORE