Five Hour Stew

• 6 carrots
• 5 stalks celery, chopped
• 3 potatoes, cut bite-size
• 1 large onion, chopped
• 2 lb. stewing beef, cut in 1-inch chunks
• 2 1/2 c. stewed tomatoes
• 4 Tbsp. tapioca
• salt to taste
• cracked black pepper to taste

1. Place all ingredients in a large baking kettle or ovenproof Dutch oven.
2. Mix and cover.
3. If you like to add more meat or vegetables, go ahead.
4. They won't hurt the stew.
5. Place in a 250u0b0 oven for five hours.
6. Don't open the oven or take off the pot lid to see how the stew's coming.
7. In other words, no peeking until time is up.
8. Serve with fresh hot bread or cornbread and baked apples stuffed with brown sugar, cinnamon and butter.
9. This is one meal that's even more delicious as a leftover.

carrots, stalks celery, potatoes, onion, stewing beef, tomatoes, tapioca, salt, cracked black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=810621 (may not work)