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.
Five Hour Stew
6
servingsIngredients
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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