There is really no right or wrong way to make this recipe. If you favor carrots over potatoes, for example, adjust amounts accordingly. I loathe celery, so I add a minimal amount. The original recipe calls for 8 ribs, so if you love celery, knock yourself out. I love that, for a majority of the time, this is hands off ~ great for entertaining, allowing for time to be spent with guests instead of in the kitchen.
Pop-in-the-Oven Beef Stew is perfect for any lazy Sunday, for entertaining, for whatever reason, it is simply delicious.
Pop-in-the-Oven Beef Stew
Yields 8 servings
2 pounds lean, boneless beef stew meat, cut into 1 1/2 inch cubes
2 ribs celery, cut into 1-inch chunks
1 1/2 pounds baby carrots
1 pound Yukon gold potatoes, cut in quarters or eighths, depending on size
2 large onions, peeled and cut into chunks (varying sizes is fine)
1 cup water
1 packet instant beef boullion (OR use 1 cup beef broth, and eliminate 1 cup water)
1/3 cup instant tapioca
1 teaspoon salt (to taste)
1 teaspoon ground black pepper (to taste)
1 teaspoon dried basil
6-8 cloves garlic, minced or grated
1 (28 ounce) can whole tomatoes, including juices
- Preheat oven to 325 degrees.
- In a very large Dutch oven, stir water, beef boullion and tapioca until combined. Stir in salt, pepper, basil and garlic. (You're essentially making the base for the "sauce")
- Open can of tomatoes. Using a kitchen sheers, coarsely cut tomatoes while in the can. Pour tomatoes, including juices, into Dutch oven and stir.
- Alternately add beef, celery, carrots, onions and potatoes to Dutch oven, folding and stirring to make sure everything is coated.
- Cover and pop in the oven for 2 1/2 to 3 hours, or until meat and vegetables are tender.
Adapted from The Best of Byerly's