Five Hour Stew

Written by on in Dinner, Main Dish - Beef

Back when my children were young, I used to clean houses for a living. Sometimes, when I arrived to their homes and I would be hit with a most tantalizing aroma when I reached the kitchen. Of course I would inquire what it was and would ask for the recipe. This is one of those recipes, shared by a sweet lady named Jeanne. It’s one of those “just toss it in the pot”, no fuss recipes that we all love.

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Five Hour Stew

Recipe by Diane Becker
Servings

6

servings

Ingredients

  • 1 ½ pounds beef stew

  • 1 can (20 ounces) tomatoes, drained

  • 1 cup celery, cut into large pieces

  • 6 carrots cut into large pieces

  • 1 onion, sliced

  • 1 clove garlic, minced

  • 1 Tablespoon salt

  • 3 Tablespoons Tapioca

  • 1 teaspoon sugar

  • 4 potatoes, cut into chunks

Directions

  • Preheat oven to 250 degrees
  • Place all ingredients except the potatoes, in a large casserole dish or dutch oven. DO NOT brown the meat.
  • Cover and bake for 3 hours at 250 degrees.
  • Add the potatoes to the pot.
  • Cover and bake for 2 more hours.
  • *This dish makes its own gravy. Serve with some nice hot biscuits!
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