Slow Oven Beef Stew

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  • Serves: 8
  • Complexity: easy
  • Origin: Beef


  • 2 lbs. beef for stew, cut into 1/2 inch pieces
  • 2 medium onions, cut into eighths
  • 2 stalks celery, cut into diagonal pieces
  • 4 medium carrots, cut in half crosswise and lengthwise
  • 1 cup tomato juice
  • 1/3 cup quick cooking tapioca
  • 1 tbls, sugar
  • 1 tbls, salt
  • 1/4 tsp. pepper
  • 1/2 tsp. basil
  • 2 medium red potatoes, cut into 1/4-inch thick slices


  1. Heat oven to 300°. Combine meat, onions, celery, carrots, tomato juice, tapioca, sugar, salt, pepper and basil in a 2 ½ quart casserole dish. Cover tightly and cook in a slow cooker on high for 2 ½ hours. Stir in potatoes and continue cooking for 1 hour or until meat and vegetables are done (stirring occasionally). Yields 8 servings.

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