Dee’s Oven Beef Stew Recipe

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

How to make Dee’s Oven Beef Stew

1. Mix all ingredients except corn, potatoes, carrots and turnip in Dutch oven, breaking up tomatoes.
2. Cover and bake at 325*F (160*C) for 2 hours, stirring 2 or 3 times during the first 1 ½ hours of cooking.
3. Stir in carrots and turnip.
4. Cover and bake l to 1 ½ hours.
5. Add potatoes and corn and cook 1 hour or longer or until beef and vegetables are tender.

Notes