Classic beef stew

Classic beef stew

Classic beef stew

Classic beef stew photo 1
Classic beef stew photo 2
Classic beef stew photo 3


  • salt - 1 tsp
  • vegetable oil - 1 tsp
  • pepper - 1/4 tsp
  • clove garlic - 1 item
  • dried parsley flakes - 1 tsp
  • onions, chopped
  • beef broth
  • stew meat - 2 lb
  • quick cooking tapioca - 3 Tbsp
  • medium bay leaf - 1 item
  • tomatoes with liquid, cut up - 16 oz
  • medium carrots, cut into 2-inch pieces - 6 item
  • medium potatoes, peeled and cut into 2-inch pieces - 3 item
  • sliced celery, 1-inch pieces - 1 c

How to make classic beef stew:

In a Dutch oven, brown beef half at a time in the oil; drain. Return all meat to pan. Add onion, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. Remove from heat. Cover and bake at 350° for 90 minutes. Stir in carrots, potatoes and celery. Bake, covered, for 60 minutes longer or until meat and vegetables are tender. Remove bay leaf before serving.

Recipe categories: Main dish, One Dish meal, Stew.

Classic beef stew
Average rating: 3.2 of 5, total votes: 6
Cook. Time: PT2H25M
Total Time: PT2H25M

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Related ingredients:
vegetable oil, spaghetti, pork chops, large green peppers, round steak, boneless skinless chicken breasts, chicken, diced, boneless skinless chicken breasts, washed and patted dry, cubed roast beef
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