Easy Beef Stew

photo by:kraft

If you think chunky, satisfying, veggie-full beef stew can't be low-cal, think again. The best part? You prep it then forget it while it fills the house with amazing smells.

time

prep:

30 min

total:

3 hr 30 min

servings

total:

8 servings

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What You Need

lb. beef for stew, cut into 1-inch cubes

cups beef broth

cups diagonally sliced carrots

cups diagonally sliced celery

cups quartered onions

cups cubed peeled potatoes

Tbsp. MINUTE Tapioca

1/4

tsp. ground marjoram

1/4

tsp. pepper

1/4

tsp. ground thyme

bay leaf

Make It

PREHEAT oven to 300°F. Mix all ingredients in large casserole dish; cover.

BAKE 2-1/2 to 3 hours or until meat and vegetables are tender, stirring after each hour.

REMOVE and discard bay leaf.

Kraft Kitchens Tips

How to Thicken the Gravy

For a thicker gravy, add 1/4 cup MINUTE Tapioca to the ingredients in casserole dish before baking.

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winniethepoohfan

posted:1/1/2004

This beef stew recipe is one of my favorite,"Comfort Foods,"when it is cold outside. I like to put the beef stew on top of biscuits and it is so GOOD,not to mention it satifies even the hungriest of appetites. Try this recipe and you won't be disappointed!!*SMILE*

a cook

posted:6/24/2003

Quick prep time and tastes really good.

gill_williams2003