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Yield: 4 servings
| 2 | lb | Stew meat, cubed |
| 1 | md | Size can Tomatoes |
| 6 | | Carrots, cut in chunks |
| 1 | | Onion, chopped |
| 1 | cups | Celery, diced |
| 1 | tablespoon | Salt |
| 3 | tablespoon | Tapioca |
| 1 | tablespoon | Sugar |
| 1 | cups | Bread cubes |
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Put all ingredients in 2 quart casserole with bread cubes on top. Cover and bake at 250 degrees for four hours.
Variation: Place in shallow pan, layer meat and put vegetables on top. Add peeled potatoes (omit tomatoes), sprinke over 2 t salt, 1 T sugar, 3 T tapioca. Pour over top ½ c tomato juice, ½ c bouillon, cover and bake.
Your Four-Hour Stew is ready. Happy cooking!
Related recipes: Meats, Main dish, Wild game
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