I Like Mike's Beef Stew

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Thursday, January 01, 2004

Categories:

American/Entree

Yield:

4-6 servings

Ingredients:

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)

Directions:

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.

Nutrition Facts:

Source:

Ken Oliver, "Cooking with Ken" E-mail questions: koliver@prudential-ok.com