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LOCATION: Recipes >> Beef Veal >> Beef Stew 09

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SLOW OVEN STEW

2 pounds stew meat
1 large can mushroom pieces, drained
2 16-oz can whole potatoes, drained
2 16-oz can whole carrots, drained
1 16-oz can green beans, drained
2 16-oz can onions, drained
1 16-oz can tomatoes, stewed undrained, cut up
4 stalks celery, cut into 2" pieces
1 can beef broth
1 cup red wine
2 tablespoons tapioca
1/2 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper

Put meat and all the vegetables in a medium sized roaster. Gently
Mix. Combine the rest of the ingredients and pour over the
vegetables. Cover and bake in a 225 degree oven for 6-8 hours.
Don't stir.

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