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5-hour Stew Recipe

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This recipe for 5-hour Stew, by , is from Let's Eat Phillips' Style! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Phillips

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. beef cubes
5 stalks celery, sliced lengthwise
6 potatoes, quartered
6 carrots sliced lengthwise
1 cup canned tomatoes (I add 1 large can crushed tomatoes)
2 beef bouillon cubes
1 large onion, sliced
1 1/2 c. water
1 T. salt
3 T. tapioca
1 T. sugar
1/2 tsp. pepper
(I add 1 tsp. Hungarian paprika; original recipe does not call for this)

Directions:
Directions:
Preheat oven to 250. Put all ingredients, raw, into large Dutch oven or casserole with tight-fitting lid. Bake, covered 4 1/2 to 5 hours. Don't peek! You can add a cup of frozen peas the last 1/2 hour if you like. Stir after cooking.

Personal Notes:
Personal Notes:
This is very easy and very yummy!

 

 

 

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