Slow Oven Stew
Let your oven do all the work with this recipe for Slow Oven Stew. Learn how to cook stew beef and vegetables with minimum effort and maximum flavor.
Cooking Time8 hr
Ingredients
- 2 pounds stew meat
- 1 can mushroom pieces, drained
- 2 cans (16-ounces) whole potatoes, drained
- 2 cans (16 ounces) whole carrots, drained
- 1 can (16-ounces) green beans, drained
- 2 cans (16-ounces) onions, drained
- 1 can (16-ounces) tomatoes, stewed, undrained, cut up
- 4 stalks celery, cut into 2
- 1 can beef broth
- 1 cup red wine
- 2 tablespoons tapioca
- 1/2 cup bread crumbs
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Pre-heat oven to 225 degrees F.
- Put meat and all vegetables in a medium-sized roaster. Gently mix.
- Combine the rest of the ingredients and pour over the vegetables.
- Cover and bake in oven for 6-8 hours. Don't stir.
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