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Easy Beef Stew

Serves 6 | 

Homemade beef stew has never tasted better.



Ingredients:

2 lb beef chuck roast
1 teaspoon dried thyme
Garlic powder, to taste
Sea salt, to taste
Ground black pepper, to taste
1 onion, chopped
3 stalks celery, chopped
3 carrots, chopped
4 red potatoes, cubed
1 can whole tomatoes, undrained, 28 oz.
2 bay leaves
1/2 cup semi-dry red wine
6 tablespoons instant tapioca

Directions:

  1. Preheat oven to 200° F.
  2. Season the roast with garlic powder, sea salt, and pepper. Coat evenly.
  3. Place the roast in a roaster pan. Add chopped onion, celery, carrots, red potatoes, canned tomatoes, bay leaves, red wine and tapioca in the roaster pan.
  4. Cover and bake for 8-12 hours. Remove chuck roast from the pan. Discard bay leaves.
  5. Serve roast with vegetables and juices from the pan.
Easy Beef Stew
Serves 6
2 lb beef chuck roast
1 teaspoon dried thyme
Garlic powder, to taste
Sea salt, to taste
Ground black pepper, to taste
1 onion, chopped
3 stalks celery, chopped
3 carrots, chopped
4 red potatoes, cubed
1 can whole tomatoes, undrained, 28 oz.
2 bay leaves
1/2 cup semi-dry red wine
6 tablespoons instant tapioca
  1. Preheat oven to 200° F.
  2. Season the roast with garlic powder, sea salt, and pepper. Coat evenly.
  3. Place the roast in a roaster pan. Add chopped onion, celery, carrots, red potatoes, canned tomatoes, bay leaves, red wine and tapioca in the roaster pan.
  4. Cover and bake for 8-12 hours. Remove chuck roast from the pan. Discard bay leaves.
  5. Serve roast with vegetables and juices from the pan.
Season: Winter
Course: Dinner
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Easy Beef Stew

Serves 6

Ingredients:

2 lb beef chuck roast
1 teaspoon dried thyme
Garlic powder, to taste
Sea salt, to taste
Ground black pepper, to taste
1 onion, chopped
3 stalks celery, chopped
3 carrots, chopped
4 red potatoes, cubed
1 can whole tomatoes, undrained, 28 oz.
2 bay leaves
1/2 cup semi-dry red wine
6 tablespoons instant tapioca

Easy Beef Stew

2 lb beef chuck roast
1 teaspoon dried thyme
Garlic powder, to taste
Sea salt, to taste
Ground black pepper, to taste
1 onion, chopped
3 stalks celery, chopped
3 carrots, chopped
4 red potatoes, cubed
1 can whole tomatoes, undrained, 28 oz.
2 bay leaves
1/2 cup semi-dry red wine
6 tablespoons instant tapioca

Directions:

  1. Preheat oven to 200° F.
  2. Season the roast with garlic powder, sea salt, and pepper. Coat evenly.
  3. Place the roast in a roaster pan. Add chopped onion, celery, carrots, red potatoes, canned tomatoes, bay leaves, red wine and tapioca in the roaster pan.
  4. Cover and bake for 8-12 hours. Remove chuck roast from the pan. Discard bay leaves.
  5. Serve roast with vegetables and juices from the pan.

Easy Beef Stew

Serves 6
  1. Preheat oven to 200° F.
  2. Season the roast with garlic powder, sea salt, and pepper. Coat evenly.
  3. Place the roast in a roaster pan. Add chopped onion, celery, carrots, red potatoes, canned tomatoes, bay leaves, red wine and tapioca in the roaster pan.
  4. Cover and bake for 8-12 hours. Remove chuck roast from the pan. Discard bay leaves.
  5. Serve roast with vegetables and juices from the pan.
Season: Winter

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