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Print this Recipe    Oven Beef

POP-IN-THE-OVEN STEW
Yield: 8 servings

2 lbs boneless beef stew meat, cut into 1 1/2" cubes
8 ribs celery, cut into 1" chunks
8 carrots, cut into 2" chunks
6 potatoes, peeled, quartered
2 large onions, peeled, cut up
1 cup water
1 (28 oz) can whole tomatoes, undrained
1 tsp instant beef bouillon
1/3 cup instant tapioca
2 tsp salt
1/4 tsp pepper
1 tsp dried basil, crumbled
1 tsp minced garlic

Combine all ingredients in Dutch oven. Bake, covered, at 325 until
meat and vegetables are tender (2 1/2 to 3 hours).

VARIATIONS: Two (12 oz) jars of brown homestyle gravy can be
substituted for the tomatoes. Chunked turkey breast and turkey
gravy can be substituted for beef and brown gravy.

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