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Five Hour Oven Stew

Contributed By: Janet, KS | See all of Janet's recipes
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Rating: 4   Reviews: 5 See Reviews
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Active Time:  15 Minutes
Total Time:  5 Hours 15 Minutes
  6 Servings
I found this recipe when I was going through my mother's recipes. It's turned out to be a family favorite and it's so easy to put together. I hope you enjoy it too.
2 lbs. stew meat
3-4 medium potatoes, cut into chunks
2 or 3 handfuls baby carrots
2-3 stalks celery, sliced
1 onion, cut into chunks
1 small can diced tomatoes
2-3 beef boullion cubes
1 slice white bread, torn into pieces
3 T. tapioca
2 T. brown sugar
Salt, pepper, garlic powder, spices to taste
1 c. frozen peas
Five Hour Oven Stew Recipe at
Put all ingredients, except peas, in a greased, covered oven proof casserole or pan.

Stir to mix the ingredients.

Place lid on pan and put in 250 degree oven for 5 hours.

After stew has been cooking for 4 hours, add frozen peas and continue baking for another hour.

Increase or decrease vegetables according to your tastes.

Serve with hot, fresh bread.

Date Added: 04/27/2010
Spotlight Recipe Review See all 5 reviews »

Rating: 5
by: Virginia, GA Reviewed: 04/02/2013
Very tasty stew!
Delicious! I did brown the meat in my brazier and then added the rest of the ingredients, covered and popped into the oven and there was dinner, five hours later! The prep takes some time but it's worth it. It had a nice, thick texture which we found appealing....not soupy, like many stews out there.
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