Sunday, March 30, 2014

Slow Oven Beef Stew

2 lbs beef stew meat, cubed
4 carrots, cleaned and cut coarse
6 red potatoes, cleaned and halved
2 celery stalks, cleaned and cut medium coarse
1 small can (10 oz) stewed tomatoes
1/2 tablespoon sugar
1 tablespoon salt
2 tablespoons tapioca
1/4 teaspoon black pepper
1 slice stale bread, cut into small cubes

Arrange meat and vegetables in heavy Dutch Oven. In large bowl, mix together remaining ingredients, then pour over meat and vegetables. Cover tightly and bake in 250 degrees F (low) oven for 5 hours.

Slow cooking really tenderizes the meat and the tapioca is a great old fashioned style thickener. If you've never tried tapioca before, this is a good way to introduce yourself to its unique quality.

Source: Memory Lane Meals

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