Beef Stew

• 2 lb. beef stew meat, cut into 1-inch strips
• 1 (1 lb.) can sliced carrots
• 1 (1 lb.) can small whole onions
• 1 (1 lb.) can whole tomatoes
• 1 (1 lb.) can peas
• 1 (1 lb.) can cut green beans
• 1 (1 lb.) can small whole potatoes
• 1/2 (10 1/2 oz.) can beef consomme
• 1/4 c. quick-cooking tapioca
• 1 Tbsp. brown sugar, packed
• 1/2 c. fine dry bread crumbs
• 1 bay leaf (optional)
• 1/2 c. dry white wine

1. Drain all vegetables except tomatoes.
2. Combine all ingredients in a large casserole.
3. Cover and bake at 250u0b0 for 6 to 7 hours. Makes 8 to 10 servings.
4. Make sure that the tapioca, sugar and bread crumbs are on top of the meat so that the liquids will soften them.
5. I stir it all up and cut up the tomatoes a little as I'm stirring.

beef stew meat, carrots, onions, tomatoes, peas, green beans, potatoes, beef consomme, quickcooking tapioca, brown sugar, bread crumbs, bay leaf, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=404493 (may not work)