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5-Hour Stew

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Rating: 5/5
1 review

ready in: over 5 hrs
serves/makes:   6

recipe id: 92208

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2 pounds beef (stew meat or chuck roast in squares)
1 tablespoon sugar
3 potatoes (cut into 1/2" squares or 1/4" squares)
6 carrots (split and cut in 2 in. lengths)
1 cup celery pieces
3 tablespoons tapioca
1 teaspoon salt
black pepper
1 cup V-8 or tomato juice
2 cans (8 ounce size) tomato sauce


Put meat in bottom of Dutch oven or roaster. Sprinkle with tapioca. Add vegetables in layers. Add spices and pour liquid over all.

Seal pan with foil and lid. Don't open while cooking. Cook for 5 hours at 275 degrees F.

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398 calories, 11 grams fat, 33 grams carbohydrates, 42 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
I browned the beef first because that's what I always do. Then followed the directions. Very flavorful and the meat was incredibly tender. Hardest part was not peeking during the cooking time because it smelled great!

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