Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Oven Beef Stew


1 1/2 pounds stew meat (beef, venison or buffalo)
6 carrots cut into think chunks
1 c. celery cut into thick chunks
1 large onion, chopped
2 c. tomato juice
1 8 oz. can tomato sauce
1/4 teaspoon pepper
1 1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon beef bouillon granular
2 tablespoon minute tapioca pudding
3 potatoes, peeled and diced
1 bay leaf
dash of Worcestershire sauce

Mix all ingredients together and put in a large casserole. Cover and bake at 300 degrees for 3 to 4 hours. This also works well in a crock pot on high for 3 to 4 hours. (Optional, you can brown the meat before baking, if you wish)

Serves 4 to 6.

Serve with warm corn bread muffins.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.