1 1/2 lbs. chuck roast cut into bite sized chunks 1 cup of celery, cut into chunks 4 carrots, chopped 2 or 3 medium potatoes, cut into chunks 1 onion, sliced 1/2 cup fresh bread crumbs 1 (20 oz.) can tomatoes 1 Tablespoon of salt 2 Tablespoons of sugar 3 Tablespoons minute tapioca 3 generous splashes Worcestershire sauce Dash of oregano (optional)
In a baking dish with a tight fitting lid combine all of the ingredients. Do not brown the meat. Cover. Bake in a 250 degree oven for 5 to 6 hours. Don't hurry the stew, as the long cooking time and slow oven are the key to its success. Yield: 4 - 6 servings.
Ken Oliver, "Cooking with Ken" E-mail questions: email@example.com
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