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Rachael Ray's 30-Minute Healthy Recipes

5 Hour Baked Beef Stew


* 2 lbs beef stew meat (cubed)
* 1 cup sliced celery
* 6 carrots, sliced
* 4 medium potatoes, cubed
* 3 medium onions, sliced
* 1 tablespoon sugar
* 6 oz can sliced water chestnuts, drained
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 cup water
* 16 oz can stewed tomatoes
* 5 tablespoons instant tapioca
* 1/2 cup red cooking wine


1. Preheat oven to 250 degrees F.
2. Lightly coat a large casserole or roasting pan with non-stick spray (be sure you have a cover for the pan or can cover it tightly with tin foil.
3. Put all the ingredients in the pan, in order listed.
4. Cover tightly, and cook for 5 hours. DO NOT PEAK!


This is an oldie, but a goodie! I've made this for many years and my family never tires of it. One heads up... be sure not to peak, and for the sake of your energy bill, plan to cook something else along with your stew. I usually throw in a batch of scrubbed potatoes, not for that evening's dinner, but for either potato salad the next day or hash browns in the morning. Enjoy!

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What do you think about this recipe? Date
    By Gina Butler2010-05-02 08:04:13

PEAK? Maybe you mean peek.

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