Pop-in-the-Oven Beef Stew (TNT)

This is the easiest beef stew I have ever made and it was so, so good!
Enjoy!
hugs,
peg





Pop-in-the-Oven Beef Stew




Yield: 8 servings
Ingredients

2 pounds lean, boneless beef stew meat, cut into 1 1/2 inch cubes

2 ribs celery, cut into 1-inch chunks

1 1/2 pounds baby carrots

1 pound Yukon gold potatoes, cut in quarters or eighths, depending on size

2 large onions, peeled and cut into chunks (varying sizes is fine)

1 cup water

1 packet instant beef boullion (OR use 1 cup beef broth, and eliminate 1 cup water)

1/3 cup instant tapioca

1 teaspoon salt (to taste)

1 teaspoon ground black pepper (to taste)

1 teaspoon dried basil

6-8 cloves garlic, minced or grated

1 (28 ounce) can whole tomatoes, including juices

Instructions

Preheat oven to 325 degrees.

In a very large Dutch oven, stir water, beef boullion and tapioca until combined. Stir in salt, pepper, basil and garlic. (You're essentially making the base for the "sauce")

Open can of tomatoes. Using a kitchen sheers, coarsely cut tomatoes while in the can. Pour tomatoes, including juices, into Dutch oven and stir.

Alternately add beef, celery, carrots, onions and potatoes to Dutch oven, folding and stirring to make sure everything is coated.

Cover and pop in the oven for 2 1/2 to 3 hours, or until meat and vegetables are tender.



http://alidaskitchen.com/2012/01/04/pop-in-the-oven-beef-stew/

This is the easiest beef stew I have ever made and it was so, so good!
Enjoy!
hugs,
peg





Pop-in-the-Oven Beef Stew




Yield: 8 servings
Ingredients

2 pounds lean, boneless beef stew meat, cut into 1 1/2 inch cubes

2 ribs celery, cut into 1-inch chunks

1 1/2 pounds baby carrots

1 pound Yukon gold potatoes, cut in quarters or eighths, depending on size

2 large onions, peeled and cut into chunks (varying sizes is fine)

1 cup water

1 packet instant beef boullion (OR use 1 cup beef broth, and eliminate 1 cup water)

1/3 cup instant tapioca

1 teaspoon salt (to taste)

1 teaspoon ground black pepper (to taste)

1 teaspoon dried basil

6-8 cloves garlic, minced or grated

1 (28 ounce) can whole tomatoes, including juices

Instructions

Preheat oven to 325 degrees.

In a very large Dutch oven, stir water, beef boullion and tapioca until combined. Stir in salt, pepper, basil and garlic. (You're essentially making the base for the "sauce")

Open can of tomatoes. Using a kitchen sheers, coarsely cut tomatoes while in the can. Pour tomatoes, including juices, into Dutch oven and stir.

Alternately add beef, celery, carrots, onions and potatoes to Dutch oven, folding and stirring to make sure everything is coated.

Cover and pop in the oven for 2 1/2 to 3 hours, or until meat and vegetables are tender.



http://alidaskitchen.com/2012/01/04/pop-in-the-oven-beef-stew/