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Football Stew Recipe

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This recipe for Football Stew, by , is from Favorite Recipes from Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Harris
Added: Saturday, January 28, 2006


3-4 lb. chuck roast,
2 pkgs carrots, peeled and sliced,
1 pkg. celery, sliced,
4-5 large potatoes peeled and quartered,
1-2 onions, quartered (or chopped, if preferred),
2 Bay leaves,
1/2 tsp thyme,
2 cloves garlic, minced,
4 tbsp. minced or dried parsley,
2 tsp. worchestershire sauce,
4 dashes tabasco,
2 tbsp. caraway seeds (can leave out),
4 tsp. salt,
1/4 tsp. pepper,
2 cups tomato juice,
4 tsp. sugar,
4 tbsp. Tapioca ,

In large roasting pan layer:
Bay leaves, Chuck roast, carrots, celery, potatoes, onions.
Sprinkle with: thyme, garlic, parsley
Mix together for sauce:
tabasco, worchestershire, caraway seeds, salt, pepper, tomato juice, sugar, tapioca
Pour sauce over meat and vegetables, cover & bake.
350 for 2 hours
225 for 4 hours

Personal Notes:
Personal Notes:
This is perfect to put together before a game or before church, set your timer and come home to a wonderful hot meal! The chuck roast will be so tender you can just pull it apart and mix it all up before serving.




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