Slow Oven Beef Stew
Ingredients
- 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
Directions
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.