This simple beef stew is a full meal sans dessert. It has soup, which serves as your appetizer. And then there’s the meat with carrots and potatoes served over rice or over pasta, which is your main course. You can also eat it on its own or you can dip your favorite bread on its rich, creamy sauce. Cold winter days call for a go-to recipe that not only tastes good but also warms you, and literally.
A bowl of hot, thick, tasty stew will warm those icy hands and will bring color back to your cheeks in no time. And it does feel good to cup your hands around this steaming bowl of classic stew.
Ingredients
2 pounds Tyson beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons Wesson canola oil
1-1/2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed College Inn beef broth, undiluted
3 tablespoons quick-cooking tapioca
1 garlic clove, minced
1 tablespoon dried parsley flakes
1 teaspoon Kosher salt
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 2-inch pieces
3 medium potatoes, peeled and cut into 2-inch pieces
1 cup sliced celery (1-inch lengths)
Instructions
In a Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper, and bay leaf. Bring to a boil.
Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes, and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.
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Quick Tip: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
