Oven Stew I

Oven Stew I

5 Reviews 1 Pic
Recipe by  KBehrens2

“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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Adjust Servings

Original recipe yields 6 servings



  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 (5)

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



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.



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

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Amount Per Serving (6 total)

  • Calories
  • 587 cal
  • 29%
  • Fat
  • 29.6 g
  • 45%
  • Carbs
  • 47.7 g
  • 15%
  • Protein
  • 32.7 g
  • 65%
  • Cholesterol
  • 101 mg
  • 34%
  • Sodium
  • 323 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Roasted Vegetable and Beef Stew


next recipe:

Oven Beef and Potato Stew