"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Oven Stew Recipe

  Tried it? Rate this Recipe:


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.

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


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

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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!