Baked Stew Recipe Card Front
Front of the recipe card for Baked Stew
There is a notation that the recipe is from Yvonne Lyles.
Vintage Recipe Box 015
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Baked Stew Recipe
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- 2 pounds beef stew
- 3/4 cups V-8 juice or tomatoes
- 3 tablespoons tapioca
- 1 tablespoon sugar
- 1 teaspoon salt
- pepper to taste
- sliced carrots
- 2 medium onions, sliced
- 2 ribs celery
- Bouillon, optional
- Cornstarch, optional
- Cook tightly in covered pan at 275 degrees over 4 hours
- Add can of bouillon and cornstarch of own desire
- Serve over noodles