Beef Stew


Here’s an “ol’ reliable” . . . beef stew. It cooks long and slow so the meat is tender and the flavors blend. Which is great because you can fix it at lunchtime and then live your life and just show up for dinner. A nice warm delicious filling dinner. Serve with buttered bread and you’ve got yourself a meal!


1 can tomato soup

3 soup cans water

3 T minute tapioca

2 lbs. lean beef stew meat

5 medium potatoes, diced

5 carrots, diced

2 onions, coarsely chopped

salt and pepper


In large pan (with tight-fitting lid) mix soup, water, and tapioca with whisk. Stir in meat, potatoes, carrots, and onions. Salt and pepper to taste. Cover with lid and bake at 250°F for 5 hours.

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