5-Hour Beef Stew ~ from the KNUJ 65th Anniversary Cookbook


2 lbs. stew meat, browned lightly
6 carrots, cut in 2 inch pieces
4 med. potatoes, pared and halved
5 stalks celery, cut in 2 inch pieces
1 green pepper, cut into 8 pieces
1 onion sliced
1/4 cup tapioca
1 tsp sugar
1 tsp basil
1 (19 oz) can stewed tomatoes or 1 can tomato soup
1/2 cup water


Place first ingredients in a roaster with lightly browned meat. Sprinkle with tapioca, salt and sugar. Add tomatoes and stir to distribute vegetables. Cover tightly and bake in a 250 degree preheated oven for 5 hours. No peeking!

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