The stew is from Judy Youngdoff, in Kansas. Judy is an email friend I met through Jodee Linta. Both of them contribute many recipes to Recipes of the Month and also RuthsRecipes.com.

 

Judy and Jodee were college roommates, who are still close friends though many years have gone by.

Five Hour Beef Stew

1 and 1/2 lbs lean beef, cubed
6 medium carrots, sliced
1/2 c fine bread crumbs (I use panko whole wheat crumbs. Easy.)
3 med onions, sliced
1 c celery, sliced

1 c sliced fresh mushrooms (optional)
1 can chopped tomatoes, undrained
1 tsp salt (optional)
3 T Minute Tapioca

 

 

1. Do not brown meat
2. Mix all together.
3. Bake, covered, at 250° for 4 to 5 hours, until meat is done and vegetables are tender.

 

(I have also made it in a crock pot.)

 

 

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