Recipe: Slow Oven Beef Stew

Slow Oven Beef Stew

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INGREDIENTS:
2 lbs. stew meat
2 med. onions, cut into bite-sized pieces
3 stalks celery, cut into chunks
4 (or more) med. carrots, cut into chunks
1 large can of tomatoes, cut up (28 oz., approximately)
1/3 cup quick cooking tapioca
1 Tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried basil
2 med. red potatoes, cut into bite-sized pieces

DIRECTIONS: Combine everything but potatoes and put in two-quarter casserole dish. Cover with aluminum foil.

In 300-degree oven, bake for 2-1/2 hours, stirring occasionally. Add potatoes and cook another hour, or until potatoes are tender.

By Lori Mork

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