|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
None
|
| Servings |
|
8
|
| Preptime |
|
30 minutes
|
Wine/Beverage
Recommendations |
|
CABERNET SAUVIGNON
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
2 lb. beef for stew, cut into 1-inch cubes
|
| |
2 cups beef broth
|
| |
2 cups diagonally sliced carrots
|
| |
2 cups diagonally sliced celery
|
| |
2 cups quartered onions
|
| |
2 Tbsp. MINUTE Tapioca
|
| |
1/4 tsp. ground marjoram
|
| |
1/4 tsp. pepper
|
| |
1/4 tsp. ground thyme
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
PREHEAT oven to 300°F. Mix all ingredients in large casserole dish; cover.
|
|
|
|
BAKE 2-1/2 to 3 hours or until meat and vegetables are tender, stirring after each hour.
|
|
|
|
REMOVE and discard bay leaf.
|
|
|
|
|
|
Originally Submitted
3/20/2008
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Easy Beef Stew recipe to your own private DesktopCookbook.
|
