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Stew, Oven-Baked

Recipe Link: http://cooksrecipes.com

List of Ingredients




2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, diced
4 cloves garlic, finely chopped
2 (16 ounces) cans whole tomatoes, undrained
1/3 cup uncooked quick-cooking tapioca
1 teaspoon dried basil leaves
1 tablespoon cumin seed
1 teaspoon salt and pepper to taste
4 medium carrots, cut into 1-inch cubes
1 medium turnip, cut into 1/2 inch strips
8 small new potatoes, cut in half
2 ears corn (frozen or fresh), cut into fourths


Recipe



1. Mix all ingredients except corn, potatoes, carrots and turnip in Dutch oven, breaking up tomatoes. Cover and bake at 325 F (160 C) for 2 hours, stirring 2 or 3 times during the first 1-1/2 hours of cooking.

2. Stir in carrots and turnip. Cover and bake 1 to 1-1/2 hours.

3. Add potatoes and corn and cook 1 hour or longer or until beef and vegetables are tender.

Note: If you are using fresh corn, add about 1/2 hour before serving time.