Subj : Classic Beef Stew
To   : All
From : Sean Dennis
Date : Thu Feb 19 2026 04:51 pm


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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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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