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Recipe Name: Classic Beef Stew Submitted by: Administrator
Source: Source Description:
Ethnicity: American Last Modified: 2/23/2014
Base: Comments:
Course: Lunch  
Preparation Time:
Number of Servings: 6

2 Pound(s) Beef stew meat, cut into
1-inch cubes
1 Tablespoon(s) Cooking oil, up to 2
1 1/2 Cup(s) Chopped onion
1 16 ounce tomatoes with
liquid cut up
1 Condensed beef broth
3 Tablespoon(s) Quick-cooking tapioca
1 Garlic clove, minced
1 Tablespoon(s) Dried parsley flakes
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
1 Bay leaf
6 Carrots, cut into 2-inch
3 Potatoes, peeled and cut
into 2-inch pieces
1 Cup(s) Sliced celery, cut into
1-inch pieces
In a Dutch oven, brown the beef, half at a time, in oil. Drain. Return
all meat to pan. Add onion, tomatoes, beef broth, tapioca, garlic,
parsley, salt pepper and bay leaf. Bring to a boil; remove from the
heat. Cover and bake at 350 degrees F. for 1-1/2 hours. Stir in
carrots, potatoes and celery. Bake, covered, 1 hour longer or until
meat and vegetables are tender. Remove bay leaf before serving. NOTES
: "This good old-fashioned stew with rich beef gravy lets the flavor
of the potatoes and carrots come through," states Alberta McKay of
Bartlesville, Oklahoma. "It's the perfect hearty dish for a blustery
winter day." Recipe by: Taste of Home Posted to MasterCook Digest by
"Brian and Claudia Nagel" <> on Jan 16, 1999,
converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 274
Calories From Fat: 24
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 865.4mg
Potassium: 1124.9mg
Carbohydrates: 58.5g
Fiber: 5.7g
Sugar: 28.3g
Protein: 5.8g

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