Afternoon Nap Oven Stew Recipe
Ingredients
3 pounds stewing beef, cubed
1 package dry onion soup mix
4 tablespoons quick-cooking tapioca
Vegetables: i.e. carrots, onions, beans
1-28 ounce can tomatoes
Pinch of salt
Salt and pepper to taste
Dash of Worcestershire sauce
Directions
Place stewing beef in the bottom of a large.
Dutch oven, or casserole with cover.
Sprinkle with dry onion soup and tapioca.
Add whatever vegetables you wish.
Top with tomatoes, a little sugar, salt and pepper to taste, a dash of Worcestershire sauce, and enough water to cover vegetables.
Cook covered for 3 1/2 hours in a 325°F oven.
If the stew becomes too thick, add a little water after 3 hours.
The longer it cooks, the better it is.
Dutch oven, or casserole with cover.
Sprinkle with dry onion soup and tapioca.
Add whatever vegetables you wish.
Top with tomatoes, a little sugar, salt and pepper to taste, a dash of Worcestershire sauce, and enough water to cover vegetables.
Cook covered for 3 1/2 hours in a 325°F oven.
If the stew becomes too thick, add a little water after 3 hours.
The longer it cooks, the better it is.
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