4 Hour Stew

• 2# Stew Meat (Hamburger may be substituted)
• 5 lg. Carrots (Baby Carrots may be used)
• 2 lg. Onions
• 3 lg. Spuds (Potatoes)
• 6 stalks of Celery
• 2 tsp. Lemon Juice
• 1 Tbs. Worcestershire Sauce
• 1 Tbs. Sugar
• 1 small can Tomato Sauce (**gluten-free if needed)
• 1/2 C Catsup (**gluten-free if needed)
• 1/8 tsp. Thyme
• 1/2 tsp. Paprika
• 1/8 tsp. Oregano
• 2 Bay Leaves
• 1 quart Water

1. *If your diet is gluten-free make sure all the ingredients are or can be gluten-free. (I make recipe gluten-free)
2. Cut Meat and Veggies into bite size pieces.
3. Brown Meat, seasoning with Salt & Pepper
4. Place ALL ingredients in an "oven safe" dutch oven or roaster.
5. Bake (or slow cook on High) at 350 degrees for 4 hours and spuds and veggies are tender. (Add a bit more time if using a slow cooker) Stirring occasionally.
6. ADD salt when nearly done.

stew meat, carrots, onions, potatoes, stalks of celery, lemon juice, worcestershire sauce, sugar, tomato sauce, catsup, thyme, paprika, oregano, bay leaves, water

Taken from www.epicurious.com/recipes/member/views/4-hour-stew-51988201 (may not work)