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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.

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.




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