Slow Oven Beef Stew

Slow Oven Beef Stew

I found this recipe in 1960, and it’s been a favorite of my family since I first made it—a very simple and delicious main dish.

Recipe

• 2 pounds stew beef, cut in1 1/2-inch pieces
• 2 medium onions, cut in eighths
• 3 stalks celery, cut in diagonal pieces
• 4 medium carrots, cut in half across and lengthwise
• 1 cup tomato juice
• 1/3 cup quick-cooking tapioca
• 1 tablespoon sugar
• 1 tablespoon salt (or to taste)
• 1/4 teaspoon pepper
• 1/2 teaspoon basil
• 2 medium potatoes, cut in 1/4-inch-thick slices

Combine meat, onions, celery, carrots, tomato juice, tapioca, sugar, salt, pepper, and basil in a 2 1/2 quart casserole. Cover and cook at 300 degrees for 2 1/2 hours. Stir in potatoes, and continue cooking, covered, for one hour or until meat and vegetables are done, stirring occasionally.

Upload Your Own Stories, Photos and Videos

Every week, American Profile magazine brings you stories that celebrate the people and places that make America great. Now we want to hear your stories and see your photos, videos and even audio.

 Start Uploading Now!

 

Discuss this Article