If you have extra time, you can always toss all of this together in the slow cooker as well. It goes together quite nicely and the longer it stews together, the better the flavor gets, at least in my opinion. I like to serve this with a nice side salad and dinner roll to make it a complete meal. Even my little ones who hardly ever eat beef anything don’t hesitate to chow down when this is put in front of them. Check out what they are saying about this recipe over at All Recipes:
“A wonderful and easy beef stew recipe!”
You can have a delicious beef stew on your table in just a couple of hours following these simple instructions.
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 Morton salt
1/4 teaspoon 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: trade the bread crumbs for croutons for more of a crunch.
Thanks again to All Recipes for this hearty and delicious recipe.