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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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When I was growing up in Ohio, my mother often made this stew for Sunday dinner. She'd put it in the oven before we left for church, and I remember how pleasant it was to come home to such a wonderful aroma! No one ever was late sitting down at the table on those days! Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes |
1 cup canned diced tomatoes |
6 medium carrots, cut into strips |
3 medium potatoes, peeled and quartered |
1/2 cup thickly sliced celery |
1 medium onion, sliced and separated into rings |
3 tablespoons quick-cooking tapioca |
1 slice bread, crumbled |
1 cup water |
Directions:
1. In large bowl, combine all the ingredients. Spoon into a greased 3-qt. casserole. Cover and bake at 325° for 3-1/2 hours or until meat is tender. Yield: 6 servings.
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