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."


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

Nutritional Info *per serving

  • Glycemic Load 8
  • Calories 325
  • Fat 7.5g
  • Cholesterol 112mg
  • Sodium 1075mg
  • Potassium 825mg
  • Carbohydrate 25g
  • Fiber 2.5g
  • Sugars 6.25g
  • Protein 39g