Hearty Oven Baked Beef Stew

photo by Charlotte J




- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1 (14 1/2 ounce) can diced tomatoes with juice, undrained
- 1 cup water
- 3 tablespoons quick-cooking tapioca
- 2 teaspoons sugar
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 2 lbs lean stewing beef, 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
- In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.
- Add remaining ingredients and mix well.
- Pour into a greased 13x9x2 inch or 3 quart baking dish.
- Cover and bake at 375 for 1 3/4 to 2 hours or until meat and vegetables are tender.
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Reviews
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This recipe is a winner. I used flour instead of tapioca. I put a couple of tablespoons of flour in a baggie and coated the beef in the flour then I browned it. I mixed 3 tablespoons of flour into the cold water and stirred it until the lumps were all gone. Then I just mixed all the ingrediens togther and put into a 9 x 13 pan which I had sprayed. I did not used the bread. Family does not like celery cooked so I also omitted that. The flavor of this dish is wonderful. I don't really like beef stew and I loved this. I will be making this again in the near future. Thank you for posting this.
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What an excellent, filling meal. The first 30 minutes this was baked at 400 degrees. Then the oven was lowered to 375 degrees for the last 1 hour and 15 minutes of baking. I did stir the dish half way through so the middle would cook. Thanks for a great recipe. Made for Zaar Chef Alphabet Soup (July '10-Jan '11)
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I have a very similar recipe that I like to use, from a book called Mennonite Country-Style Recipes. I use 28 oz tomatoes, and 2 cups beef broth instead of water. Same amount of tapioca still gives a thick saucy base. I brown the beef in a skillet before putting in casserole dish. I use just 1 lb. beef, a clove of minced garlic, 2 cups shredded cabbage, 1/4 cup chopped bell pepper, and substitute parsnips for half the carrots. No bread or potatoes. Then I like to add more flavor to what's listed with Italian seasoning and a salt-free steak seasoning. Thanks for posting this!
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Tweaks
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This recipe is a winner. I used flour instead of tapioca. I put a couple of tablespoons of flour in a baggie and coated the beef in the flour then I browned it. I mixed 3 tablespoons of flour into the cold water and stirred it until the lumps were all gone. Then I just mixed all the ingrediens togther and put into a 9 x 13 pan which I had sprayed. I did not used the bread. Family does not like celery cooked so I also omitted that. The flavor of this dish is wonderful. I don't really like beef stew and I loved this. I will be making this again in the near future. Thank you for posting this.
-
I have a very similar recipe that I like to use, from a book called Mennonite Country-Style Recipes. I use 28 oz tomatoes, and 2 cups beef broth instead of water. Same amount of tapioca still gives a thick saucy base. I brown the beef in a skillet before putting in casserole dish. I use just 1 lb. beef, a clove of minced garlic, 2 cups shredded cabbage, 1/4 cup chopped bell pepper, and substitute parsnips for half the carrots. No bread or potatoes. Then I like to add more flavor to what's listed with Italian seasoning and a salt-free steak seasoning. Thanks for posting this!
RECIPE SUBMITTED BY
I am the mother of 3 boys and I live in Alabama. My favorite cookbooks come from Taste of Home and Quick Cooking. I have tons of the annual cookbooks. Absolutely the best investment to build a cookbook library with. I am also a big fan of Food Network Television. I learn so much! My passion for cooking came in high school when I was after and easy A in home ec LOL I also love copy cat restaurant recipes.