Pop-in-the-Oven Beef Stew
Yields: 8 servings
  • 1 cup broth (I use low-sodium vegetable broth)
  • ⅓ 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 crushed tomatoes, including juices
  • 2 pounds lean, boneless beef stew meat, cut into 1½ inch cubes
  • 1½ pounds baby carrots
  • 2 large onions, peeled and cut into chunks
  • 1 pound Yukon gold potatoes, cut in quarters or eighths, depending on size
  1. Preheat oven to 325°F degrees.
  2. In a 5-quart Dutch oven, stir broth and tapioca until combined. Stir in salt, pepper, basil and garlic. Add tomatoes and stir until combined.
  3. Alternately add beef, carrots, onions and potatoes to Dutch oven, folding and stirring to make sure everything gets coated.
  4. Cover and pop in the oven for 2½ to 3 hours, or until meat and vegetables are tender.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/08/03/pop-in-the-oven-beef-stew-recipe/