 | | Directions |
- Preheat oven to 350°F.
- In a large pan, combine all the ingredients and mix well.
- Cover the container and bake for 2 1/2 hours or slightly less. (If you prefer, bake at 250° for 5 hours.) Half way through, check the moisture level and add water or tomato juice if the stew is too thick or appears dry.
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Prep Time: 15 minutes
Cook Time: 5 hours
Container: A large dutch oven or heavy, oven-proof casserole
Servings: 6
|  | | Ingredients | | - | | 2 pounds top round roast, cubed (stew meat) |
| - | | 15 ounces whole tomatoes, not drained |
| - | | 15 ounces diced tomatoes, not drained |
| - | | 3 1/2 tablespoons quick cooking tapioca |
| - | | 1 tablespoon dried basil |
| - | | 1 tablespoon sugar |
| - | | 1 tablespoon salt |
| - | | 1 teaspoon black pepper |
| - | | 1/2 teaspoon garlic pepper blend |
| - | | 1 medium onion, chopped |
| - | | 3 large carrots, peeled and cut into 1" lengths |
| - | | 3 potatoes, peeled and cubed |
| - | | 2 celery stalks, cut into 1" lengths |
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