"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Baked Beef Stew Recipe

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This recipe for Baked Beef Stew, by , is from Johnson Family Cookbook, Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Satchwell
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 can (14-1/2 oz.) diced tomatoes, undrained
1 c. water
3 T. quick cooking tapioca
2 tsp. sugar
1-1/2 tsp. salt
1/2 tsp. pepper
2 lbs. lean beef stew meat cut into 1 inch cubes
4 medium carrots,cut into 1 inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4 inch chunks
1 medium onion cut into chunks
1 slice bread, cubed

Directions:
Directions:
In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients. Mix well. Pour into a greased 9x13 or 3 qt. baking dish.

Cover and back at 375 degrees for 1-3/4 to 2 hours or until meat and vegetables are tender.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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