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classic beef stew

(1 rating)
pepperandsalt avatar
Recipe by
Del Smoljan
@pepperandsalt
Naples, FL

I make a pot of this stew when I see that someone has a new baby or an emergency at their home. It can become a meal with a salad and some crusty bread. I watch to see how the liquid is while baking. Sometimes I add another can of beef broth. I also prefer to use "Better Than Bouillon" product and make my own broth. I also just slice the onions rather than chop them.

(1 rating)
yield 6 - 8
prep time 30 Min
cook time 2 Hr 30 Min

Ingredients For classic beef stew

  • 2 lbs.
    beef stew meat, cut into 1 inch cubes
  • 1 Tbsp
    cooking oil
  • 1 1/2 c
    chopped onions
  • 1 16 oz can
    stewed tomatoes, undrained
  • 1 can
    condensed beef broth
  • 3 Tbsp
    quick-cooking tapioca
  • 1 clove
    garlic, minced
  • 1 Tbsp
    dried parsley flakes
  • 1 tsp
    salt
  • 1/4 tsp
    pepper
  • 1
    bay leaf
  • 8 md
    carrots, sliced
  • 3 md
    potatoes, peeled and cubed
  • 1 c
    celery, sliced 1" thick

How To Make classic beef stew

  • 1
    In a dutch oven, brown the beef, half at a time, in oil. Drain. Return all meat to the pan.
  • 2
    Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil; remove from heat. Cover and bake at 350 degrees for 1 1/2 hours.
  • 3
    Stir in carrots, potatoes and celery. Bake, covered 1 hour longer or until meat and vegetables are tender. Remove bay leaf before serving.
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