Don’t worry if you have leftovers. They save and reheat nicely so it’s a perfect second day lunch. I have even made extra on purpose so that I can freeze it. When the craving or need arises, it goes from freezer to oven quickly! For larger family gatherings I double the recipe and serve with a nice bread for soaking up the delicious juices. Yummy! Check out what they are saying about this recipe over at All Recipes:
“A wonderful and easy beef stew recipe!”
Let us know in the comments how this turned out for you!
Ingredients
2 pounds beef stew meat, cut into 1 inch cubes
1 (14.5 ounce) can Hunt’s diced tomatoes with juice
1 cup water
3 tablespoons instant tapioca
1 tablespoon beef bouillon granules
2 teaspoons Domino white sugar
1 1/2 teaspoons salt
1/4 teaspoon McCormick’s ground black pepper
4 carrots, cut into 1 inch pieces
2 strips celery, cut into 3/4 inch pieces
3 potato, peeled and cubed
1 onion, roughly chopped
1 slice bread, cubed
Instructions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
In a large skillet over medium heat, brown the stew meat; drain and set aside.
In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.
Cover and bake for 2 hours, or until meat and vegetables are tender.
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Quick Tip: Try onion soup mix instead of chopped onion.
Thanks again to All Recipes for this delightful recipe.