Grandma's Recipes

From the kitchen of Henrietta McKenzie

4 Hour Oven Beef Stew

2 lbs. lean beef stew meat
4 large carrots, cut in 2 inch pieces
1 cup diced celery
2 large onions, diced
2 tablespoons of tapioca
1 tablespoon of sugar
4 peppercorns or ground pepper
Dash of Worcestershire sauce
1 can tomato soup with 1/2 can of water

Place meat, vegetables and all other ingredients in large roasting pan or dutch oven.
Cover tightly with foil and bake at 250 degrees.
Don’t look until after the fourth hour.
Serve over mashed potatoes, rice or noodles.

Tagged pepper tomato soup dutch oven entree celery beef onions stew comfort food tapioca beef stew carrots worcestershire sauce slow bake

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