Regatta day stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Cubed stewing beef |
| 1 | can | (28-oz) plum tomatoes |
| ½ | cup | Minute tapioca |
| 2 | teaspoons | Worcestershire sauce |
| 1 | tablespoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Garlic powder |
| 3 | mediums | Onions; sliced |
| 6 | Carrots; sliced in coins | |
| 3 | Stalks celery; sliced | |
| 1 | can | (10-oz) mushrooms; undrained |
| 2 | Potatoes; peeled and cubed | |
Directions
From: Patricia Anne Belanger <cookie@...> Date: Mon, 5 Aug 1996 10:32:55 -0700 In crockpot (or large casserole), mix beef with tomatoes and tapioca. Stir in worcestershire sauce, salt, pepper and garlic powder. Add onions, carrots, celery, undrained mushrooms and potatoes. Cook on low for about 8 hours or bake covered, in 275 degree oven for 4 hours. If you're going to be away longer, just reduce the temperature accordingly. Stir mixture occasionally if you are home.
EAT-L Digest 4 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .