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| My Dad and me, about 1953 |
This stew is fairly easy because you don't have to brown the meat first (but I usually do because I think it enhances the flavor just a bit!), and once you've got everything into the oven all you have to do is wait. Waiting patiently may not be easy during the last hour or so when your kitchen fills with the delicious aroma of the stew. The parsnips add a hint of sweetness--of course if you don't like parsnips you should add another potato.
EZ Beef Stew
2 pounds beef stew meat, cubed
2 onions, chopped (I usually use Maui or Vidalia)
2 stalks celery, sliced
2 Parsnips, peeled and chopped
6 medium carrots, peeled and cut into about 1-inch pieces
(or you can use a large bag of ready-to-eat “baby” carrots)
2 lg baking potatoes, peeled and chopped into about 1-1/2 inch pieces
one 14-1/2 oz can petite-diced tomatoes
2-1/2 cups beef broth (abt one and a half 14-1/2 oz cans)
3 or 4 Tbs red wine (optional)
3 Tbs Minute Tapioca
1 tsp sugar
2 tsp salt
1/4 tsp ground pepper
1/2 tsp Italian seasoning blend
2 Tbs chopped fresh parsley
Preheat oven to 325° F. Scatter about 1/3 of the chopped onions in the bottom of a Dutch oven with a tight-fitting lid. Place the raw beef* on top of the onions (do not brown the meat), then cover with the remaining onions and chopped vegetables.
Combine the tomatoes, broth, Tapioca, sugar, spices and herbs and pour over the vegetables and beef. Do not stir. Cover and cook for 3 hours—do NOT peek!
* If you prefer you can sear the meat first--it usually has to be done in 2 batches--then remove and layer as described above.
* If you prefer you can sear the meat first--it usually has to be done in 2 batches--then remove and layer as described above.
