Six-Hour Stew
Yield
servingsPrep
?Cook
6 hrsReady
6 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck roast
cubed |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
water
|
*
|
| 3 | stalks |
celery
|
*
|
| 8 | each |
carrots
thickly sliced |
|
| 4 | large |
potatoes
quartered |
|
| 1 | envelope |
onion soup mix
|
*
|
| 3 | each |
onions
sliced |
|
| 1 | can |
tomatoes
whole |
*
|
| 1 | teaspoon |
basil
|
*
|
| 4 | tablespoons |
tapioca
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck roast
cubed |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
water
|
*
|
| 3 | stalks |
celery
|
*
|
| 8 | each |
carrots
thickly sliced |
|
| 4 | large |
potatoes
quartered |
|
| 1 | envelope |
onion soup mix
|
*
|
| 3 | each |
onions
sliced |
|
| 1 | can |
tomatoes
whole |
*
|
| 5 | ml |
basil
|
*
|
| 6E+1 | ml |
tapioca
|
|
Directions
Place all ingredients in a heavy roaster with a tight fitting lid and bake at 275 for 6 hours.
Do not open the oven door during cooking time.
