A beef and vegetable stew that serves eight comes together with 20 minutes of prep before baking for about two hours at 375 degrees F (190 degrees C). The recipe calls for 2 pounds of beef stew meat cut into 1-inch cubes, combined with carrots, celery, potatoes, onion, and a tomato-based sauce thickened with instant tapioca.
The sauce mixes a 14.5-ounce can of diced tomatoes with juice, 1 cup of water, 3 tablespoons of instant tapioca, 1 tablespoon of beef bouillon granules, 2 teaspoons of white sugar, 1 1/2 teaspoons of salt, and 1/4 teaspoon of ground black pepper. The beef, vegetables, and 1 slice of cubed bread are stirred into that mixture and poured into a lightly greased 9x13-inch baking dish.
Before assembling, the stew meat is browned in a large skillet over medium heat, then drained and set aside. The dish is covered and baked until the beef and vegetables are tender, about 2 hours. Including 10 minutes of additional time, the total time is 2 hours 30 minutes. Each serving provides 425 calories, 21 grams of fat, 23 grams of carbohydrates, and 33 grams of protein, according to the recipe's nutrition facts.
Editorial Notes