1 (14.5 oz) can diced tomatoes with juice (can puree if desired)
1 cup water
3 tbsn instant tapioca
1 tbsn beef bouillon granules
2 tsp white sugar
1 1/2 tsp salt
1/4 tsp ground black pepper
4 carrots, cut into 1 inch pieces
2 strips celery, cut into 3/4 inch pieces
3 potatos, peeled and cubed
1 onion, chopped
1 slice bread, cubed
Instructions
Preheat oven to 375. Lightly grease a 9 x 13 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.
Originally Submitted
11/22/2009
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