Recipe information
Ingredients for - Oven Beef Stew
1. 1 beef top round roast (2 pounds), cut into 1-1/2-inch cubes -
2. 2 medium potatoes, peeled and cut into 1/2-inch cubes -
3. 2 medium onions, cut into eighths -
4. 3 celery ribs, cut into 1-inch pieces -
5. 4 medium carrots, cut into 1-inch slices -
6. 1 can (11-1/2 ounces) tomato juice -
7. 1/3 cup dry sherry or water -
8. 1/3 cup quick-cooking tapioca -
13. 2 cups fresh green beans, cut into 1-inch pieces -
How to cook deliciously - Oven Beef Stew
1. Stage
In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside.
2. Stage
In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes.
3. Stage
Pour over beef mixture. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is almost tender.
4. Stage
Add the beans; cook 30 minutes longer or until beans and meat are tender.
