Slow Oven Beef Stew Recipe
submitted by reader Mary Newell
of Oskaloosa, KS
Ingredients
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
Instructions
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.
American Profile Cookbooks
Did you like this recipe? You can now buy your favorite American Profile recipes as professionally bound cookbooks.
Buy your American Profile cookbooks today
Other Recipe Suggestions
If you liked this Slow Oven Beef Stew recipe, then you might also like these other tasty recipes.
Share This Recipe With Others:
Discuss this Recipe
There are no current discussions for this recipe. Why not be the first?
Post your comments on this recipe
email this recipe to a friend
related recipe categories
articles by category
search for articles
American Profile Hometown Cookbooks
our picks
message boards
about us
Contact Us
