Slow Oven Beef Stew

  • Yield 8 servings

"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."


2 pounds stew beef, cut into 1 1/2-inch pieces
2 medium onions, cut in eighths
3 stalks celery, cut in diagonal pieces
4 medium carrots, cut in half across and lengthwise
1 cup tomato juice
1/3 cup quick-cooking tapioca
1 tablespoon sugar
1 tablespoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
2 medium potatoes, cut in 1/4-inch-thick slices


  1. Combine meat, onions, celery, carrots, tomato juice, tapioca, sugar, salt, pepper, and basil in a 2 1/2 quart casserole.
  2. Cover and cook at 300F for 2 1/2 hours.
  3. Stir in potatoes, and continue cooking, covered, 1 hour or until meat and vegetables are done, stirring occasionally.

– Mary Newell, Oskaloosa, Kan.



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