"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Six-Hour Stew (Crock Pot) Recipe

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This recipe for Six-Hour Stew (Crock Pot), by , is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs boneless chuck
1 can tomatoes
1-1/2 lbs frozen stew vegetables (or fresh potatoes, celery, onions and carrots to equal 1-1/2 lbs or so)
1 T sugar
3 T quick-cooking tapioca
1 5-1/4 oz can water chestnuts, drained and sliced
1 tsp salt
1/4 tsp pepper
1/4 cup red wine

Directions:
Directions:
Combine all ingredients in pan. Do not brown meat. Stir gently. Cover, bake 6 hours at 250. Do not stir.

Comment on back: "Remember, I increased the meat to 3 lbs or more, made it 1/2 cup wine, increase tapioca to 4 T.)

 

 

 

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