Oven Baked Baby Beef Stew

Last night we enjoyed some pretty incredible beef stew. I found two recipes on Pinterest that looked good…but each had something yummy that the other lacked. I decided to marry the two. They fell in love and  made one delicious baby…therefore the title of the recipe. This is goooood stuff.

So here it is:

INGREDIENTS

2 pounds lean stew meat

2 Tbsp. Vegetable oil

flour

1 small onion, chopped

2 regular cans stewed tomatoes

1 regular can tomato soup

1 regular can beef broth

1/2 C. white wine

1 Tbsp. Worcestershire sauce

2 Tbsp. brown sugar

1 tsp. basil

6 cloves of garlic, minced

1 tsp. salt

1 tsp. pepper

1 bay leaf

1/3 C. instant Tapioca

4 large carrots, cut into chunks

2 ribs celery, cut into 1 inch chunks

4 medium red potatoes, cut into quarters or eighths depending on size

DIRECTIONS

1. Preheat oven to 325 degrees.

2. Heat oil and brown stew meat in Dutch oven. Remove meat from pan. (I coated my stew meat with a little flour before this)

3. In same Dutch oven, add beef broth, tomato soup, brown sugar, white wine, tapioca, salt, pepper, basil, and garlic until combined.

4. Open tomatoes, and using kitchen shears, coarsely cut tomatoes while in the can. Pour tomatoes, including juices, into Dutch oven and stir.

5. Alternately add beef, celery, carrots, onions and potatoes to Dutch oven, folding and stirring to make sure everything is coated.

6. Place lid on Dutch oven and put in oven for 2 1/2 to 3 hours, or until meat and veggies are tender.