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Oven Beef Stew Recipe

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

Contributor:  
Contributor:  
Jane Siegel
Added: Monday, August 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pound stew meat or beef cut in 1-1/2 inch cubes
3 stalks celery, sliced diagonally
2 medium red potatoes, sliced 1/4 inch thick
1/3 cup quick-cooking tapioca
2 teaspoon salt
1/2 teaspoon basil (optional)
1 medium onion, cut in large pieces
4 medium carrots, cut crosswise and lengthwise
1 cup tomato juice or water
1 tablespoon sugar
1/4 teaspoon pepper

Directions:
Directions:
Combine beef, onion, celery, carrots, tomato juice, tapioca, sugar, salt, pepper and basil in a 2-1/2 quart casserole. Cover and bake at 325 for 3-1/2 hours, or until meat is fork tender. Stir stew several times during cooking. If stew seems thick, stir in more tomato juice or water. Mix potatoes into stew during the last hour of cooking time.

Number Of Servings:
Number Of Servings:
3-4

 

 

 

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