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5 HOUR OVEN BEEF STEW 
2 lbs. lean chuck, round steak, or stew beef, cut into bite sized pieces
3 ribs celery
4 to 6 carrots, scraped
1 lg. onion, cut into about 12 pieces
1 green pepper, cut into 1 inch pieces
1 (2 lb.) can tomatoes
1 tbsp. sugar
3 tbsp. flour
1 1/2 tsp. salt
1/4 tsp. pepper
4 med. potatoes (if desired), cut into chunks

Cut veggies into bite size pieces. Mix all dry ingredients with tomatoes. Pour over veggies and meat chunks which you have placed in a Dutch oven or roaster with a top. Cover and bake at 250 degrees for 5 hours. Open and rest for seasoning. Bake about 1/2 to 1 hour longer. Do not stir while baking. Serve in bowls or you may serve over rice or pasta if you do not add potatoes.

You may add just a little bit of bottled barbecue sauce if you like that type of flavor.

A favorite from UM Men at a former church.

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