Hollie’s Oven Stew
A few years ago when my daughter was getting married, I put together a recipe book for her from friends and family - these are usually the best recipes. This one came from my friend Hollie, and I’m happy to share it with you…Enjoy!
2 pounds beef chunks
5-6 potatoes – your choice – you can either peel and dice them or just clean thoroughly and leave the skin on the potatoes
3-5 carrots, peeled and cut up however you like*
1 can tomatoes
4-5 celery sticks, cut up however you like*
1 onion, chopped
2 cans beef broth
4 heaping Tbsp tapioca (Kraft minute tapioca)
¾ tsp pepper
1 ¼ tsp salt
2 tsp sugar
*when cutting and dicing vegetables, they are generally cut up into the same shape and sizes, for visual appeal
Mix all ingredients together in a large stew pan, cover and bake for four (4) hours at 325 degrees – Do not lift lid until done! As always, enjoy – especially on a cold winter evening…be sure and make enough for lunch the next day.
Recipe courtesy of Hollie Fielder via Kassie Wommack