No browning of meat and no prepping (not even thawing) of vegetables. Cook it one night (you can practically ignore it) and have enough for 2 dinners. Keeps well in refrigerator up to 4 days.

No Hands Beef Stew

 

2 pounds 1 1/2-inch chunks beef for stew, preferably well-trimmed beef chuck
4 cups beef broth
2 cups additional water
1 cup purchased frozen chopped onion
1/3 cup quick-cooking tapioca
2 teaspoons dried thyme leaves
2 teaspoons instant minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cans (16 ounces each) whole small white potatoes, drained
1 bag (16 ounces) whole peeled baby carrots
1 bag (20 ounces) frozen rutabaga
1 box (10 ounces) frozen peas

 

1. Put beef, broth, water, onion, tapioca and seasonings in a 6-quart pot. Bring to a boil.

 

2. Reduce heat, cover and simmer 1 1/2 hours, stirring occasionally, until meat is almost tender.

 

3. Stir in vegetables, return to a simmer, cover and cook 30 to 40 minutes, stirring occasionally, until vegetables and meat are tender. Serve in bowls.

 

Yield:  Serves 8.

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