Five Hour Stew

By carvalhohm

Ingredients

• 2 pounds beef stew meat...I use chuck roast cut in small pieces
• 1/2 onion..cut up
• 6 carrots...cut in thirds
• 1 cup celery...cut in 1 inch pieces
• 1 teaspoon salt
• 3 tablespoons tapioca
• pepper to taste
• 1 bay leaf
• 2 1/2 cups (20 ounces) canned STEWED tomatoes..NOT plain canned tomatoes

Details

Adapted from community.qvc.com

Preparation

Step 1

Put everything into heavy pan or use dutch oven. Bake at 250* for 5 hours. There is no browning**no watching**and no thickening necessary.