Easy Oven Stew Recipe

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Full of meat and vegetables, this tasty casserole-like stew is unusual in that it is baked in the oven.
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  • 2 pounds top round roast, cubed (stew meat)
  • 15 ounces whole tomatoes, not drained
  • 15 ounces diced tomatoes, not drained
  • 3 1/2 tablespoons quick cooking tapioca
  • 1 tablespoon dried basil
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic pepper blend
  • 1 medium onion, chopped
  • 3 large carrots, peeled and cut into 1" lengths
  • 3 potatoes, peeled and cubed
  • 2 celery stalks, cut into 1" lengths
Container: A large dutch oven or heavy, oven-proof casserole
15 mins
5 hrs
  • Preheat oven to 350°F.
  • In a large pan, combine all the ingredients and mix well.
  • Cover the container and bake for 2 1/2 hours or slightly less. (If you prefer, bake at 250° for 5 hours.)  Half way through, check the moisture level and add water or tomato juice if the stew is too thick or appears dry.
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