Baked Beef Stew

This oh-so-tasty recipe comes from a sweet friend of mine named Sarah G.  She had prepared this dish as part of a women's fellowship group that I was a part of several years ago and it was a big hit!   Below is the slightly modified version of this hearty dish.  I often make a double batch, as it makes a great dish to share with others! 

Yield: 1 9x13 pan (serves 4-6)

Ingredients:

• ~2 lbs beef roast, cut into bite-sized pieces (I use a sirloin tip roast); sprinkle generously with kosher salt, freshly ground black pepper, and granulated garlic (or garlic powder)
• 4 to 5 potatoes, washed and cubed
• 3-4 carrots, washed and cut into 1/4" thick-rounds 
• 1 onion, diced
• 3-4 stalks of celery, washed and thinly sliced 
• 1 1/2 c beef broth
• 3 TBSP quick-cooking tapioca
• 1 1/2 tsp kosher salt (add extra salt, to taste, if using homemade beef stock)
• 1/4 tsp freshly ground black pepper
• 2 tsp sugar
• 1 c diced tomatoes (or crushed tomatoes)
• 2 c green beans, washed, trimmed, and cut into desired-sized pieces
• 2 TBSP oil

Directions:
If planning to use homemade beef stock, prepare this ahead of time.  To do so, I fill my crock pot with ~2 inches of water, turn it to 'High' and then wait for 20-30 minutes for it to get hot.  I then add in 2 beef bones/shanks and then a variety of seasonings that I have on-hand such as  carrot peels, celery tops, diced onion, 1-2 bay leaves, a few sprigs of parsley, etc.  I allow this to cook in the crock pot for several hours, straining once done and seasoning with salt and pepper to taste. 

1. In a large saucepan, add 2 TBSP oil and heat over low-medium-heat.  Add in the cubed beef (sprinkled generously with salt, pepper, and garlic) cover with a lid and heat for around 25-30 minutes, stirring occasionally and adding a small amount of water if needed.
2. While the beef is cooking, place the the prepped potatoes, green beans, carrots, celery, and onion in a 9"x13" baking dish.  In a separate bowl, add the beef broth, tapioca, salt, sugar, black pepper, and tomatoes; mix well. 
3. After the beef has been cooking for 25-30 minutes on the stove top, transfer to the baking dish with the vegetables and pour the broth mixture over the meat and vegetables.  Cover with foil and bake at 350F for ~1 1/2 to 2 hours. The vegetables and meat should be tender; add any additional salt and pepper as needed. 
4. Serve with a slice of buttered bread (if desired) and enjoy!