|Luscious and delicious this French Oven Beef Stew was perfect on the evening of our first hard frost.|
|Easy one pot meals herald the fall season and coming of winter.|
3 pounds beef stew meat cubed (recipe asked for 2 pounds)
2 onions cut in eights
3 stalks celery in 1" dice
4 large carrots in 1" dice
1 can undiluted tomato soup (recipe called for 1 C. tomato juice)
1/3 C. quick tapioca
1 T. sugar
1 T. salt
1 t. pepper (recipe asked for 1/4 t.)
1/2 t. basil
2 potatoes cut into 1" chunks
1 can beef stock
NOTE: You may as I did substitute a 2 1/2 pound bag of frozen stew vegetables for all of the listed vegetables. Skipping the add potatoes step.
Preheat the oven to 300 degrees F.
|Brown the chunks of beef.|
|Adding a 2 1/2 pound bag of frozen stew vegetables really makes this a Quick Fix meal.|
|Soup, stock, tapioca, and seasonings are whisked together.|
Add the potatoes and return to the oven in covered casserole for an hour longer. Yield 6-8 servings.
What a nice warming dish for a cold dreary fall day! Baked a batch of Cinnadoodles to have for dessert! thehiddenpantry.blogspot.com/2011/09/cinnadoodles-great-new-cookie.html