Beef
>> Dee’s Oven Beef Stew
Ingredients:
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 ½-inch Strips
8 Small New Potatoes, Cut In Half
2 Ears Corn (frozen Or Fresh), Cut Into Fourths
Preparation:
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 ½ Hours Of Cooking.
Stir In Carrots And Turnip.
Cover And Bake L To 1 ½ Hours.
Add Potatoes And Corn And Cook 1 Hour Or Longer Or Until Beef And Vegetables Are Tender.
If You Are Using Fresh Corn, Add About ½ Hour Before Serving Time.
You can serve with your family and friends.
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