"The belly rules the mind."--Spanish Proverb

Mason's Island Stew Recipe

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This recipe for Mason's Island Stew, by , is from Great Recipe Heist of 2009: Courtesy of Kyle and Sarah, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Florence's Recipe
Added: Wednesday, May 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Masonís Island Stew

2 lbs. chuck (stew) beef
1 medium sized can tomatoes
1 small can peas
1/3 c. tapioca
1 potato
1 onion
1 carrot

Directions:
Directions:
Cover tightly and bake 5 hours at 250.

Personal Notes:
Personal Notes:
From Sarahís Grandma Florence: "I vary this all the time. Last Sunday I used one lb, but 2-3 onions with probably 2 cups of liquid besides the tomatoes. The important thing is the covered long low-temperature cooking." This was the note on the back of the recipe card, Grandma passed on to Laury many moons ago. (Great Chefs of the World Unit!)

 

 

 

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