Shore Stew

• 6 lb. stew beef, cut into 1-inch cubes
• 15 lb. potatoes
• 6 pkg. carrots
• 2 (3 lb.) bags onions
• 1 large can tomatoes
• cooking oil
• salt and pepper
• any suitable herbs such as basil, thyme, oregano, parsley, fresh or dried flakes

1. Dredge meat with seasoned flour.
2. Brown meat in hot oil in 2 large cast-iron frying pans.
3. Add a large can of tomatoes to pan and simmer briefly.
4. Transfer to large containers suitable for oven baking.
5. Add sliced onions.
6. Add carrots, peeled and cut into large chunks.
7. Add potatoes, peeled and cut into large chunks.
8. Add celery, cut into thick slices.
9. Add seasonings.
10. Add water to cover.
11. Bring to boiling on top of stove.
12. Transfer containers to ovens, preheated to 200u0b0.
13. Leave in ovens until serving time, at least 5 hours.

stew beef, potatoes, carrots, onions, tomatoes, cooking oil, salt, herbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=284735 (may not work)