"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

OVEN STEW Recipe

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This recipe for OVEN STEW, by , is from The Todd Family Cookbook Project, 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:  
Ro Todd

Category:
Category:

Ingredients:  
Ingredients:  
2 TBSP. OIL
2 LBS. STEW MEAT
1 LARGE CAN STEWED TOMATOES
3 TBSP INSTANT TAPIOCA
1 TSP. SUGAR
1 TBSP. WORCESTERSHIRE SAUCE
3 MEDIUM POTATOES, PEELED AND CHUNKED
3 LARGE CARROTS, PEELED AND CHUNKED
1 LARGE ONION, CUT IN QUARTERS

Directions:
Directions:
225 OVEN CROCK POT - HIGH FOR 1 HOUR, LOW FOR 4 HOURS

HEAT SKILLET OVER MEDIUM HEAT. ADD OIL. BROWN STEW MEAT. MEANWHILE, COMBINE REMAINING INGREDIENTS IN EXTRA LARGE BOWL. WHEN MEAT IN BROWNED, ADD TO BOWL. TRANSFER TO BAKING CASSEROLE OR CROCK POT. BAKE FOR 4 TO 5 HOURS.

Number Of Servings:
Number Of Servings:
6

 

 

 

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