Baked Beef Stew

Originally published as Baked Beef Stew in Quick Cooking May/June 1998, p34

"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 meat 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."

"Good flavor but not sure why the bread is there. Next time will try it without the bread." - rotts4me

Yield: 6 Servings Ready in 45 minutes

Cuisine: Main Ingredient: beef stew meat

(5, 1) 100% would make again (reviews)

favorite of 34 people 27 people Try Soon want to try

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Ingredients

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Verified by JerseyBlue

Original recipe makes 6 Servings

1/4-1/2 ozdiced tomatoes; undrained

1 cupwater

3 tablespoonsquick-cooking tapioca

2 teaspoonssugar

1-1/2 teaspoonssalt

1/2 teaspoonpepper

2 poundsbeef stew meat; cut into 1-inch cubes

4 mediumcarrots; cut into 1-inch chunks

3 mediumpotatoes; peeled and quartered

2 stalkscelery; cut into 3/4-inch chunks

1 mediumonion; cut into chunks

1 slicebread; cubed

Baked Beef Stew Preparation

In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Stir in the remaining ingredients.

Pour into a greased 13-in. x 9-in. or 3-qt. baking dish. Cover and bake at 375° for 1-3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls.