"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Five-Hour Beef Stew Recipe

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This recipe for Five-Hour Beef Stew, by , is from Miller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Miller
Added: Monday, June 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds stew beef
2 c. quartered potatoes
2 c. cut celery
1 tsp. salt
5 TBS. Tapioca
3 c. V-8 Juice
1/2 c. red wine
2 c. quartered onions
2 c. cut carrots
1 can mushrooms
1/2 tsp. pepper
1 tsp. sugar

Directions:
Directions:
Place all ingredients in a roasting pan in the order given. (Don't brown the meat first) Cover and bake 5 hours at 250 and do not peek!

You may add jalapeno juice or peppers for spicier stew. Serve with salad and garlic bread.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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