Combine in a large covered Dutch oven or large casserole dish: beef stew meat, carrots, onion, potatoes, mushrooms, tomato juice, m.s.g. or Accent, sliced celery, Minute tapioca, salt and pepper.
Bake, covered, at 250\u00b0 for 5 hours.
Combine the first 6 ingredients in covered pan or Dutch oven. Add the tapioca, salt, pepper and sugar, but do not mix, just sprinkle on.
Pour the V-8 juice over mixture.
Cover and bake at 250\u00b0 for 5 hours.
If you double the recipe, bake for 7 hours.
Do not mix or raise lid.
You can use any large, flat pan and cover with aluminum foil (9 x 13-inch works).
Mix meat and vegetables in 5-quart casserole.
Sprinkle with tapioca and seasoning.
Add wine and 3/4 cup water.
Stir well. Cover tightly and bake in 250\u00b0 oven for 5 hours.
Cover tightly and bake 5 hours at 250\u00b0 or 300\u00b0 or until meat and veggies are tender.
Serve on mashed potatoes or noodles.
Put all ingredients in Dutch oven.
Cover and bake for 5 hours.
Do NOT peek!!!
Do not brown meat.
Mix together and bake in 250\u00b0 oven for 5 hours in covered pan.
Place all the ingredients in Dutch oven.
Cover and bake at 275\u00b0 for 4 hours.
Remove cover and bake 1 more hour.
Place meat
and
vegetables
in
baking dish.
Sprinkle tapioca, salt and sugar, then pour on tomato juice.
Cover and bake at 250\u00b0 for 5 hours.
All ingredients are raw.
Combine all ingredients.
Put in 2-quart casserole.
Cover.
Bake at 250\u00b0 for 5 hours.
Mix well.
Place in casserole, tightly covered.
Bake at 250\u00b0 for 5 hours.
Could use crock-pot.
ver medium heat. Cover the beef with the flour.
Put
arge resealable plastic bag. Place stew beef in bag, seal the bag
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
Brown beef in a little oil until very brown.
Add the beef stew mix, salt and pepper and cook a little longer.
(May stick to bottom of put but that's okay.)
Add carrots, celery and onions. Add water but pot should be no more than 3/4's full.
Cook for about 1 hour until meat is tender.
After cooker has cooled, add the potatoes.
Cook until done.
Using 1/2 cup flour, salt, pepper and enough milk to make a smooth paste, add to the stew and mix well.
More milk may be used to make more gravy.
allon sized ziplock bag, add beef cubes, and mix so that
Place beef, carrots, pepper, celery, potatoes and onion in heavy
pan.
Add
tapioca,\tsugar, salt, pepper and juice. Cover with
foil\tand
put on lid.
Bake 5 hours in 250\u00b0 oven. (Do not peek.)
edium heat; cook and stir beef stew meat and Italian dressing until
hallow dish.
Gently press beef cubes into the flour mixture
Cut up carrots and place on bottom of slow cooker.
Cut 6 potatoes and add on top.
Add beef cubes.
Mix 6 cups water, 3 tablespoons of flour and beef stew seasoning.
Add to slow cooker. Add can of tomatoes (sliced or stewed).
Add onion.
Cook on high in crock-pot for approximately 1 hour.
Then turn to low setting for additional 5 to 11 hours.
Add can of peas just before serving.
Mix cornstarch with a little water and stir all ingredients well.
Cover and bake at 250\u00b0 for 5 hours.
Do not disturb.