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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Oven Beef Stew Recipe

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This recipe for Oven Beef Stew is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 325º 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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