Monday, November 17, 2008

5-Hour Beef Stew

This is a very tasty and easy beef stew; we have had the recipe for years.  In an oven proof dish mix 1 lb. beef stew meat, 1 large carrot chunked, 1 large onion, quartered, 1 rib of celery, sliced, 2-4 large redskin potatoes, diced, 1-14 oz. can of tomatoes, 1/4C tapioca and 1/4C red wine.  Cover and bake at 275 F for 5 hrs, stirring occationally.  Serve with a crusty bread, and, if you wish, the beet salad below.



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