"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for CASSEROLE/BEEF/Five Hour Stew, by Marilee Larkey, is from Mom Loves to Cook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. round or whatever cut of beef you want to use 2 cups of each: potatoes, celery, carrots 1 medium onion (chopped) 1 slice white bread (break into pieces) 3 T. minute tapioca 1 T. sugar salt and pepper to taste 1 large can stewed or whole tomatoes.
Put all together in heavy pan. Bake for 5 hours in a 250º oven. DO NOT STIR.
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