Thursday, January 01, 2004
4-6 servings
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.
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions: