"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef Stew in Oven Recipe

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This recipe for Beef Stew in Oven, by , is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen's Favs


2 lbs stew meat
4 medium potatoes
3 medium onions
4 carrots
3 stalks of celery
1 can mushrooms
1 large can tomatoes
2 cups water
1 can mushroom soup
1/4 cup minute tapioca

Put stew meat into large casserole dish. Cut vegetables up in large pieces.
Add mushrooms. Put vegetables and mushrooms over stew meat. In a bowl mix tomatoes, water, soup and tapioca. Pour over meat and vegetables
Cook in oven at 350F for 4 hours.




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