 | | Directions |
- Preheat oven to 300ºF.
- Place all ingredients in baking dish, cover and bake for 5 hours.
- During the last hour of cooking, stir and add water if stew is dry.
Note: This recipe doubles easily and freezes well. |
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Prep Time: 15 minutes
Cook Time: 5 hours
Container: large Dutch oven
Servings: 6
Serving Size: 1 cup
|  | | Ingredients | | - | | 2 pounds stew meat, cubed |
| - | | 1 cup celery, sliced into 1 |
| - | | 6 carrots, peeled and sliced into 1 |
| - | | 1 cup chopped onion |
| - | | 1/2 green pepper, sliced (optional) |
| - | | 3 1/2 cups stewed tomatoes |
| - | | 3 tablespoons tapioca |
| - | | 1 tablespoon sugar |
| - | | salt and pepper, to taste |
| - | | 3 tablespoons cooking sherry |
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