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Oven Stew Recipe

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This recipe for Oven Stew, by , is from My Kitchen is CLOSED , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maggie Powers
Added: Sunday, October 4, 2009


2 pounds lean beef - cubed
1/2 c. red cooking wine
4 carrots, sliced or cubed
4 potatoes, cubed
1 c. celery - cut up
1 - 12 oz can tomato juice
or 1- 6oz can whole tomatoes
3 T quick cooking tapioca
1/2 package dry onion soup mix
1 t. sugar
1 t. salt
1/4 t. pepper
1/8 t. marjoram
1/8 t. thyme
1/8 t. rosemary

Mix all ingredients in Dutch oven with tight fitting lid. Do not brown meat, cover and bake 6 hours at 250, stir occasionally, during last 25 minutes, remove cover, may add on box of frozen peas at this time.

Number Of Servings:
Number Of Servings:
6-8 large servings




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