"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Oven Beef Stew Recipe

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This recipe for Oven Beef Stew, by , is from Keller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dan Keller
Added: Thursday, November 8, 2007


2 lbs. stew meat
2 onions, chopped
16 oz. can stewed tomatoes
2 to 4 cups chopped carrots
2 ribs celery, chopped
4 to 6 potatoes, peeled, cubed
1 15 oz. can beef broth
1 tbsp. sugar
4 tbsp. tapioca
2 tsp. salt
pepper to taste

Arrange meat & vegetables in a casserole dish. In a bowl, mix beef broth with tapioca, sugar and seasonings. (If desired, add 1 tbsp. Kitchen Bouquet gravy darkener); pour over meat & vegetable mixture. Cover casserole with lid or aluminum foil and bake at 325 for 4 hours. Do not peek!




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