Oven Stew I Recipe - Allrecipes.com
Oven Stew I Recipe

Oven Stew I

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"This is a great recipe on a cool day. I often serve it by itself or over rice or egg noodles. Hope you enjoy it."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a large stock pot combine meat, onion, carrots and potatoes.
  2. Mix together tomato sauce, water, tapioca, sugar and season with salt and pepper. Pour over meat and vegetables and cover. Bake at 250 degrees F (120 degrees C) for 5 hours.
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Reviews More Reviews

Aug 29, 2002

If you don't have tomato sauce, a can of diced tomatoes will work. I also used cornstarch in place of tapioca.

 
Dec 19, 2002

Had to add some more vegetables because it did not seem like they were balanced out enough. Will problably make again, when it so cold out.

 

7 Ratings

Nov 06, 2006

I used tomato juice and added celery parsnip and 2 oxo cubes Delicious

 
Apr 13, 2011

This is a great recipe when you have a bit of stuff and just want to put it all together. I modified it somewhat: I added garlic and parsley; instead of tapioca, I added corn starch. I also added a cube of beef bouilion with the water as well as more water. I had some leftover homemade sauce that I threw in and cooked it all at 300 for 2.5 hrs. Turned out yummy! My husband ate it up!

 
Feb 24, 2013

There wasn't enough liquid to cover and make it a true stew. This stew was bland--no spices outside of salt & pepper. Where's the garlic, Italian seasonings, bay leaf? Anything? I put it all in a crockpot on low. Had to increase the water and season to my family's taste (seasoned pepper, garlic, splash of red wine and a bay leaf) midway through tasting as I knew they wouldn't eat it otherwise.

 

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Nutrition

  • Calories
  • 587 kcal
  • 29%
  • Carbohydrates
  • 47.7 g
  • 15%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 29.6 g
  • 45%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 32.7 g
  • 65%
  • Sodium
  • 323 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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