Thursday, February 22, 2007

Baked Beef Stew

Although not as cold as last week, this is still a winter day here. Michael and I went to Bibben's and purchased parts and oil for the sleds. Using a borrowed snow rake, I cleared the roof of the reading room. John, our UPS courier, brought Joan a new cast iron pot so she decided to warms us with this chunky oven-baked stew.

1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup water
1/4 red wine or beef broth
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 1/2 teaspoons seasoned salt
1 teaspoon browning sauce, optional
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
2 pounds lean beef stew meat, cut into 1-inch cubes
5 small red potatoes, quartered
4 medium carrots, cut into 1-inch chunks
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into chunks
1/2 cup soft bread crumbs
1 cup frozen peas, thawed

In a large bowl, combine the tomatoes, water, wine or broth, tapioca, sugar, seasoned salt, browning sauce if desired, marjoram and pepper. Let stand for 15 minutes. Add the meat, potatoes, carrots, celery, onion and bread crumbs.

Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 375° for 1-1/4 hours. Uncover; stir in peas. Bake 15-20 minutes longer or until meat and vegetables are tender.

Yield: 6-8 servings.

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