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FIVE HOUR "NO PEEK" BEEF STEW Recipe

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This recipe for FIVE HOUR "NO PEEK" BEEF STEW, by , is from The Burris Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ruth Hopkins

Category:
Category:

Ingredients:  
Ingredients:  
1 - 1/2 pounds of cubed beef stew meat, or cubed chuck roast
3 or 4 potatoes, peeled and cubed
3 or 4 carrots, peeled and cut into 1 inch slices
30 or 4 stalks celery cut into 1 inch slices
1 large onion, chopped
3 Tablespoons tapioca
3 Tablespoons brown sugar
3 cups V8 or tomato juice
Salt and Pepper

Directions:
Directions:
Mix well in dutch oven. Put on lid and place in 300 preheated oven for 5 hours.
Do not open oven during baking time.

You can stretch this recipe by adding more juice so it is more soup like.
If your dutch oven is 5 qts or larger you can double this recipe.

Number Of Servings:
Number Of Servings:
aprox. 6
Personal Notes:
Personal Notes:
Serve with biscuits and coleslaw for a nice meal.
I frequently make this when I need to take a meal to someone.

 

 

 

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