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Baked Stew (VRP 015)

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Front of the recipe card for Baked Stew

There is a notation that the recipe is from Yvonne Lyles.

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Baked Stew Recipe

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Baked Stew

Baked Stew


  • 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
  • Basil
  • Bouillon, optional
  • Cornstarch, optional


  1. Cook tightly in covered pan at 275 degrees over 4 hours
  2. Add can of bouillon and cornstarch of own desire
  3. Serve over noodles


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