Five Hour Stew

One of Mom’s recipes – really good on a cold winter day!  I also have added chopped fresh rosemary and parsley, as well as garlic.  I also have added red capsicum, cut into chunks.

2 lb. (1 kg.) lean beef (do not brown)
1 15-oz. (445 ml.) can tomatoes, or 1 pt. fresh chopped tomatoes with juice
2 tbsp. brown sugar
6 large carrots, cut into chunks
3 medium potatoes, quartered
1 c. celery, sliced 1 onion, diced large
3 tbsp. tapioca
1 c. water 3 beef bouillon cubes
1½ tsp. salt
¼ tsp. pepper

Mix all ingredients together in a covered casserole; bake at 250° F (120° C) for five hours, stirring occasionally. If using a crock pot, cook on low for 8 hours.


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