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    SLOW OVEN STEW


    Source of Recipe


    www

    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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