Four Hour Beef Stew

Ann Dodd

  • 2 lb stew meat
  • 3 stalks celery, diced
  • 6 carrots, diced
  • 1 large onion, chopped
  • 3 large potatoes, cubed
  • 1 1/2 tsp. salt
  • 1 Tbsp sugar
  • Pepper
  • 2 Tbsp Minute Tapicoa
  • 1/2 cup tomato sauce

Combine and cook in large covered pan in oven at 250° for four hours. Do not open cover while cooking. Two cans mixed vegetables may be substituted for celery, carrots and onion.

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