"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Oven Stew Recipe

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

Contributor:  
Contributor:  
Connie Wolfe (Olive's Lineage)
Added: Thursday, July 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 15 oz. can tomatoes, undrained
3 T. quick cooking tapioca, uncooked
2 T. dried basil
1 T. granulated sugar
1 T. salt
ground pepper to taste
1 1/2 lbs. lean stew beef (1" cubes)
1 medium onion, peeled and chopped
2 to 3 carrots, peeled and cut 1" lengths
2 to 3 potatoes, peeled and cut 1" cubes
1 to 2 ribs celery, cut 1" lengths

Directions:
Directions:
Cover and bake at 350F for 2 to 2 1/2 hours or until vegetables are tender and meat is well done. Stir Occasionally. Note: Can bake at 250F for 5 hours.

 

 

 

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