You are here: Home » Recipes » Slow Oven Beef Stew Slow Oven Beef Stew Recipe by American Profile Yield 8 servings PrintEmail "I found this recipe in 1960, and it's been a favorite of my family ever since I first made it—a very simple and delicious main dish." Ingredients 2 pounds stew beef, cut into 1 1/2-inch pieces2 medium onions, cut in eighths3 stalks celery, cut in diagonal pieces4 medium carrots, cut in half across and lengthwise1 cup tomato juice1/3 cup quick-cooking tapioca1 tablespoon sugar1 tablespoon salt1/4 teaspoon pepper1/2 teaspoon basil2 medium potatoes, cut in 1/4-inch-thick slices Instructions Combine meat, onions, celery, carrots, tomato juice, tapioca, sugar, salt, pepper, and basil in a 2 1/2 quart casserole. Cover and cook at 300F for 2 1/2 hours. Stir in potatoes, and continue cooking, covered, 1 hour or until meat and vegetables are done, stirring occasionally. – Mary Newell, Oskaloosa, Kan.