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SLOW BAKE BEEF STEW 
2 lb. beef stew, 1 1/2" cubes
1 lg. onion, sliced
2-3 stalks celery, slice diagonally
6-7 carrots, cut in pieces
1 green pepper, cut in pieces (if desired)
2 tsp. salt
1 tbsp. sugar
2 tbsp. tapioca
3/4 c. tomato juice

Place beef stew in 9 x 13 pan (or large casserole dish). Add vegetables over meat. Blend salt, sugar and tapioca. Sprinkle over meat and vegetables. Pour tomato juice over mixture. Cover pan with aluminum foil and seal tightly. Bake stew in a slow oven (250 degrees) for 4 hours.
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