"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Beef Stew Recipe

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

Heather Lawrie Smith
Added: Friday, December 7, 2007


2-3 pounds of beef stew meet (I use the cut up chuck roast
from Grocery Store)
8 carrots (I use a bag of the miniature whole carrots)
1 cup celery strips
1- 2# can diced tomatoes in juice
1 serving size can of V-8 (about 12oz.)
1 envelope Lipton onion soup mix
1 cup sherry
3 tablespoons tapioca
1 tablespoon salt
1 tablespoon sugar
2 slices of cubed bread (I use croutons)
1 jar white onions, drained
3 -5 potatoes, cubed (I use red potatoes and add more)
1 tsp. Pepper
1 tsp. Rosemary
1 tsp. Thyme
1 tsp. Marjoram
1 pkg. Frozen peas

Combine all but peas and place in a covered roaster
and bake 6 hours at 250. I also make this in
the crockpot cooking for about 8 hours on low. Add peas last 20
minutes before serving.

Source: Holly Weber




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