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Harvest Beef Stew
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Prep Time:
35 minutes
Total Time:
4 hours 45 minutes
Betty's Ultimate Beef and Vegetable Stew is a guaranteed winner!
Ingredients:
  • 2 lb beef stew meat, cut into 1-inch cubes
  • 4 medium carrots, cut into 1-inch pieces
  • 2 medium onions, cut into eighths
  • 4 cloves garlic, finely chopped
  • 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1/3 cup uncooked quick-cooking tapioca
  • 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
  • 1 tablespoon cumin seed
  • 1 teaspoon salt
  • 8 ears frozen corn-on-the-cob or 1 box (9 oz) frozen whole kernel corn
  • 8 small red potatoes, cut in half (1 lb)
  • 2 small zucchini, thinly sliced
Instructions:
  • Preheat your oven to 325°F. Combine all ingredients, except for corn, potatoes, and zucchini, in a Dutch oven. Cover and bake for 2 hours and 30 minutes, remembering to stir the mixture 2 to 3 times within the first 1 hour and 30 minutes.
  • Gently fold in the corn and potatoes, ensuring they are well incorporated. Cover the dish and bake for 1 to 1 1/2 hours until the beef and vegetables reach desired tenderness.
  • Gently fold in the zucchini, cover, and allow to sit for 10 minutes before serving.

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