Five Hour Oven Stew
28 Jun 2009
This Five Hour Oven Stew is simply irresistible and mouth-watering recipe. Try this easy to prepare side dish; I am sure you will love to share it with your loved ones.
|Boneless stew meat||1 1⁄2 Pound, cut in 1 inch cubes (Or Round)|
|Potatoes||2 Medium, pared and cut into eighths|
|Cut up carrots||2 Cup (32 tbs) (In 1 Inch Chunks)|
|Coarsely chopped onion||1 Cup (16 tbs)|
|Celery||1 Cup (16 tbs), cut in 1/2 inch pieces|
|Canned stewed tomatoes||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Quick-cooking tapioca||2 Tablespoon|
Combine all ingredients in large bowl, mix gently but well.
Turn into a 3 quart casserole; cover.
Bake at 275 degrees for 5 hours.
Let stand 5 minutes before serving.
Five Hour Oven Stew Recipe