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    You are in: Home / Recipes / Oven Stew A.k.a. Moving Stew Recipe
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    Oven Stew A.k.a. Moving Stew

    Oven Stew A.k.a. Moving Stew. Photo by Bergy

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Susang's Note:

    My mother would always make this on "moving" day if any family member was moving. I personally don't like the parsnips, rutabagas or turnips you can add other stewing vegetable or more carrots or potatoes. No need to brown the meat either.

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    1. 1
      Place all ingredients in a roaster pan. Do not brown meat. Mix well and cover. Bake at 250 for 4 hours. Comes out with a nice gravy and super easy!

    Ratings & Reviews:

    • on November 03, 2009

      I did not awards stars to this recipe because it may be that I did something wrong. I did not add any tapioca but I don't see how that would affect my end result. I had planned to add some cornstarch at the end if needed to thicken the sauce. After 3 hours at 250 in a Dutch Oven with a tight lid my veggies were very soft and really over cooked. The aroma was heavenly, the flavor wonderful but as said over cooked. I wish I knew why this happened. There was hardly any sauce left - it had been absorbed by the veggies. I am going to make a wonderful soup out of the remainder by pureeing the veggies/meat and adding more beef stock. It will be enjoyed.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Oven Stew A.k.a. Moving Stew

    Serving Size: 1 (384 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 377.5
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 3.3 g
    Cholesterol 108.8 mg
    Sodium 505.6 mg
    Total Carbohydrate 36.4 g
    Dietary Fiber 5.4 g
    Sugars 8.1 g
    Protein 41.6 g

    The following items or measurements are not included:


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