Meat and Vegetable Stew

  • 2 lbs. stew meat
  • 1 large onion, thinly sliced
  • 6 good-sized carrots, cut in 1/2 inch chunks
  • 2 ribs celery, cut into 1/2 inch slices
  • Ad
  • 3 potatoes, peeled and quartered
  • 2 tsp. sugar
  • 2 tsp. salt
  • 12 tsp. minute tapioca
  • 1 cup tomato juice


Place meat in bottom of 4 quart casserole dish. Cover meat with veggies. Mix sugar, salt and tapioca, sprinkle over veggies. Add the tomato juice and cover tightly. Bake at 250 degrees F for about 5 hours. Do not peek, if you are inclined to do so, put a glass lid on the dish. This stew is excellent!

By Robin from Washington, IA


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