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Harvest Beef Stew

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Harvest Beef Stew
  • Prep Time 35 min
  • Total Time 4 hr 45 min
  • Servings 8
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This Betty's Best stew, loaded with beef and six kinds of vegetables, is certainly the best stew you'll ever bake.

Ingredients

2
lb beef stew meat, cut into 1-inch cubes
4
medium carrots, cut into 1-inch pieces
2
medium onions, cut into eighths
4
cloves garlic, finely chopped
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1/3
cup uncooked quick-cooking tapioca
1
tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1
tablespoon cumin seed
1
teaspoon salt
8
ears frozen corn-on-the-cob or 1 box (9 oz) frozen whole kernel corn
8
small red potatoes, cut in half (1 lb)
2
small zucchini, thinly sliced

Directions

  • 1 Heat oven to 325ºF. In Dutch oven, mix all ingredients except corn, potatoes and zucchini. Cover; bake 2 hours 30 minutes, stirring 2 or 3 times during the first 1 hour 30 minutes.
  • 2 Stir in corn and potatoes. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.
  • 3 Stir in zucchini. Cover; let stand 10 minutes before serving.
Tips  

Tapioca's not just for pudding! Tapioca is used to thicken this hearty stew because it doesn't need to be stirred and won't break down during the long baking process.

Use an ovenproof Dutch oven and cover. Check the manufacturer's information of your Dutch oven to be sure. Don't use one with plastic handles on the pot or cover if you're not certain it's ovenproof.

Nutrition Information 
No nutrition information available for this recipe
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