Robert Whitley Wine Tasting - Column by

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Main Course: Baked Beef Stew

1 can (14.5 oz.) tomatoes, undrained
1 cup water
3 Tbsp. quick cooking tapioca
2 tsp. sugar
1 and 1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds beef stew meat cut into 1 inch cubes
4 medium carrots, cut into 1 inch lengths
3 medium potatoes cut into quarters
2 celery ribs, cut into 1 inch lengths
1 medium onion, chopped
1 slice bread, cubed

In a greased 13 x 9 x 2 baking dish combine the first six ingredients. Mix well, then add the rest of the ingredients and mix gently. Cover and bake at 375 degrees for 2 hours.

The Skinny: Use the leanest beef you can find.

This news arrived on: 01/05/2005

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