Kate’s Baked Beef Stew

28 Jan

Baked Beef Stew

2 pounds beef stew meat, cut into 1 inch cubes 1 ½ t. salt

2 cans diced tomatoes with juice ¼ t. ground black pepper

1 cup water 4 carrots, cut into 1 inch pieces

3 T. instant tapioca 2 strips celery, cut into ¾ inch pieces

1 T. beef bouillon granules 3 med. potatoes, peeled and cubed

2 t. white sugar 1 onion, roughly chopped

1 slice bread, cubed

Preheat oven to 375. Lightly grease a 9×13 inch baking dish. In a large skillet over medium heat, brown stew meat. Drain and set aside. In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt, and pepper. Sir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into prepared baking dish. Cover and bake for 2 hours, or until meat and vegetables are tender.


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