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OVEN BEEF STEW 1 1/2 lb. chuck beef or stew meat, cut in cubes (not too small) 1 small can tomatoes 1 c. celery, cut in 2-inch pieces 6 carrots, cut in chunks 3 onions, sliced 3 Tbsp. tapioca 1 tsp. sugar 1 Tbsp. Worcestershire sauce 1 clove garlic dash of pepper Mix all together. Do not brown meat. Put in casserole. Cover and bake at 250 degrees (please note 250 degrees) for 5 hours. Peeled potatoes may be added 2 hours before stew is ready. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!