Oven Baked Beef Stew
Beef stew simmered long and slow in the oven with new potatoes, carrots, turnips and corn.
2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, diced
4 cloves garlic, finely chopped
2 (16-ounce) cans whole tomatoes, undrained
1/3 cup uncooked quick-cooking tapioca
1 teaspoon dried basil leaves
1 tablespoon cumin seed
1 teaspoon salt and ground pepper to taste
4 medium carrots, cut into 1-inch cubes
1 medium turnip, cut into 1/2-inch strips
8 small new potatoes, cut in half
2 ears corn (frozen or fresh)*, cut into fourths
- Mix all ingredients except corn, potatoes, carrots and turnip in Dutch oven, breaking up tomatoes.
- Cover and bake at 325°F (160°C) for 2 hours, stirring 2 or 3 times during the first 1 1/2 hours of cooking.
- Stir in carrots and turnip.Cover and bake 1 to 1 1/2 hours.
- Add potatoes and corn and cook 1 hour or longer or until beef and vegetables are tender.
Makes 8 servings.
*If you are using fresh corn, add about 1/2 hour before serving time.