 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
|
I have been making this for years. I don't remember the issue but it was quite early. It is also in the 1999 TOH annual cookbook. The aroma while this is baking will drive you insane. This is a great cold weather stew that you will make many times over. Ingredients:
1 (14 1/2 ounce) can diced tomatoes with juice, undrained |
1 cup water |
3 tablespoons quick-cooking tapioca |
2 teaspoons sugar |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
2 lbs lean stewing beef, cut into 1 inch cubes |
4 medium carrots, cut into 1 inch chunks |
3 medium potatoes, peeled and quartered |
2 celery ribs, cut into 3/4 inch chunks |
1 medium onion, cut into chunks |
1 slice bread, cubed |
Directions:
1. In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.
2. Add remaining ingredients and mix well.
3. Pour into a greased 13x9x2 inch or 3 quart baking dish.
4. Cover and bake at 375 for 1 3/4 to 2 hours or until meat and vegetables are tender.
|
|