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Hollie’s Oven Stew

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

Photo by  Brooke Lark on Unsplash

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