"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baked Stew Recipe

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This recipe for Baked Stew, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Gosney
Added: Wednesday, January 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. beef, cut in cubes
5 stalks celery, bite size
1 (28 oz) can tomatoes
5 carrots, bite size
4 potatoes, bite size
1/2 cup tapioca
3 tsp. salt
1/4 tsp. pepper
1 clove garlic
1 onion

Directions:
Directions:
Prepare vegetables. Put in a big roaster pan. Cover; cook at 275 for 5 hours or cook at 300 for 3 to 3 1/2 hours.

 

 

 

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