Slow Oven Beef Stew
Slow Oven Beef Stew is an moderately easy dinner. Made with 2 lb. beef for stew, 2 medium onions, cut in eighths, 3 stalks celery, cut diagonally, 4 medium carrots, cut in half crosswise and lengthwise and 1 c. tomato juice or v-8 juice, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
Combine meat, onions, celery, carrots, tomato juice, tapioca, sugar, salt, pepper and basil in 2 1/2-quart casserole.
Cover tightly and cook in a slow oven (300Β°) for 2 1/2 hours.
Stir potatoes and green beans (undrained) into stew and continue cooking, covered, for 1 hour or until meat and vegetables are done.
Stir occasionally.
Serves 6 to 8.
π· Perfect Pairings
Complete your meal with these
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