5-Hour Stew

Cindy Turner

2 pounds beef stew meat cut into cubes

5-6 cups of cut-up fresh vegetables such as carrots, celery, onions, potatoes

3 tablespoons tapioca (you can usually find it in the Jell-O section--a

small box will last a long time. This is what thickens the stew)

2 teaspoons salt

1 can of tomato soup

1 can of water

pepper

1/8 teaspoon basil (optional)

1 tablespoon Worcestershire sauce

1. Place meat in bottom of a roasting pan.

2. Add vegetables next and sprinkle with salt, pepper and basil.

3. In a bowl mix together tomato soup, water, tapioca, and Worcestershire sauce. Pour over the top of meat and vegetables, but do not stir.

4. Cover roasting pan with a lid or foil. Cook for 5 hours at 250 in the oven.

Notes: This is a super recipe to make on Fast Sunday!!! Print Recipe