Harvest Beef Stew

This stew is loaded with beef and six kinds of vegetables, is certainly the best stew you'll ever bake.

Yield

8 servings

Ingredients

2 pounds 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 (28 ounce) can 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 (9 ounce) box frozen whole kernel corn
8 small red potatoes, cut in half (1 pound)
2 small zucchini, thinly sliced

Directions

Preheat oven to 325°F (163°C). 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.

Stir in corn and potatoes. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.

Stir in zucchini. Cover; let stand 10 minutes before serving.

Estimated Time

Preparation Time: 35 minutes
Bake Time: 4 hours
Standing Time: 10 minutes

Additional Information

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.

Nutritional Information

1 Serving (1 Serving): Calories 350 (Calories from Fat 125), Total Fat 14 g (Saturated Fat 5 g), Cholesterol 70 mg; Sodium 540 mg; Total Carbohydrate 34 g (Dietary Fiber 5 g), Protein 27 g; Exchanges: 1 Starch; 4 Vegetable; 1/2 Fat

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map