Friday, October 17, 2014

Mom's Oven Stew

Yum
"A hearty beef and vegetable stew that is perfect for the cool, Fall weather.  It is comfort food at it's most delicious!"  
 
1-1/2 to 2 pounds of beef stew meat
6 medium-sized potatoes, cut into chunks (I used Yukon gold.)
3-4 stalks of celery, sliced
3-4 carrots, peeled and sliced
1 (14.5 ounce) can of diced tomatoes, not drained (I used tomatoes with basil, garlic and oregano.)
3 Tablespoons tapioca
1 Tablespoon salt
1 Tablespoon sugar
1/2 teaspoon pepper
1 slice of bread, torn into pieces
1 (.87 ounce) packet of brown gravy mix
1 cup water
 
Place all ingredients in a Dutch oven or other oven-safe pot.  Stir until completely combined.  Cover and bake at 250 degrees for 4-1/2 to 5 hours.
 
Serving suggestion:  We love to eat this yummy stew with fresh baked bread.   



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