Preheat the oven to 250 degrees. Put the meat and vegetables in a large mixing bowl and mix well to distribute evenly. Transfer to a heavy oven-safe pot with a tight fitting lid. I use a number 9 lidded iron skillet sprayed with non-stick cooking spray. Sprinkle evenly with the sugar, salt, pepper, and tapioca. Pour the V-8 juice over the meat and vegetables. Do not stir! Place the lid on the pan or pot and bake for 5 hours - no peeking, no stirring. This freezes well and it's great served with corn muffins.
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|Serving Size: 1 Serving (431g)|
|Recipe Makes: 10|
|Calories from Fat: 146 (37%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 59.9mg||18 %|
|Sodium 269.2mg||9 %|
|Potassium 1335mg||35 %|
|Total Carbohydrate 42.1g||12 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 33.8g|
|Protein 20.8g||30 %|
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Calories per serving: 392
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