Classic Dinner Stew

Name: Classic Dinner Stew
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 8
Ingredients: 2 tablespoons canola oil; 2 pounds beef stew meat, cut into 1-inch cubes; 1 1/2 cups onions, chopped; 1 (14.5-ounce) can diced tomatoes; 1 (10.5-ounce) can condensed beef broth, undiluted; 3 tablespoons quick-cooking tapioca; 1 clove garlic, minced; 1 tablespoon dried parsley flakes; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 bay leaf; 6 medium carrots, cut into 2-inch pieces; 3 medium potatoes, peeled and cut into 2-inch pieces; 1 cup celery, sliced into 1-inch pieces

Beef Oven Diner-Style

Time: 2 hours 25 minutes

Yield: 8 servings

About

On a cold, brisk day, it just feels right to dream about the warmth and comfort waiting for you in a big bowl of this Classic Dinner Stew. Chunks of perfectly seasoned beef, flavorful onions, juicy tomatoes, rustic carrots, tender potatoes, and slightly sweetened celery all come together in a brothy bowl of deliciousness that will warm your kitchen and your tummy right up. This Classic Dinner Stew is an original heart-warming meal that never gets old! Add some crusty French bread and you'll have reached comfort food perfection as you watch the worries of your day melt away.

Ingredients

2 tablespoons canola oil
2 pounds beef stew meat, cut into 1-inch cubes
1 1/2 cups onions, chopped
1 (14.5-ounce) can diced tomatoes
1 (10.5-ounce) can condensed beef broth, undiluted
3 tablespoons quick-cooking tapioca
1 clove garlic, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
6 medium carrots, cut into 2-inch pieces
3 medium potatoes, peeled and cut into 2-inch pieces
1 cup celery, sliced into 1-inch pieces

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a Dutch oven over medium-high heat, add the canola oil and the beef stew meat and cook, while stirring, until browned.

Step 3 -Transfer the beef to a paper-towel-lined plate to drain.

Step 4 -Add the beef, the onions, the tomatoes and their juices, the beef broth, the tapioca, the garlic, the parsley, the salt, the black pepper, and the bay leaf to the same Dutch oven and bring to a boil.

Step 5 -Cover the stew mixture, transfer to the oven, and bake, about 1 hour.

Step 6 -Stir the carrots, the potatoes, and the celery into the stew mixture, cover, and bake until the vegetables are tender and the beef reaches an internal temperature of 135 degrees F, about 1 hour.

Step 7 -Remove and discard the bay leaf.

Step 8 -Serve.

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