OVEN BEEF STEW
1 1/2 lb. chuck beef or stew
meat, cut in cubes (not too
1 small can tomatoes
1 c. celery, cut in 2-inch
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!
Accuracy is believed to be good, but is not guaranteed.
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