From the kitchen of my friend Sherry Whyte
2 pounds stew beef (I use 1 lb because of the small size of my family)
Baby carrots
Potatoes (cut into 4’s or 6’s according to size)
2 medium onions
2 teaspoon quick cook tapioca
1 tablespoon salt
½ teaspoon pepper
1 (8 ounce) can tomato sauce
1 cup water
1 tablespoon brown sugar
1 beef bouillon cube
Preheat oven to 350*. Place beef in a single layer in a 9x13 pan. Add desired amount of potatoes and carrots followed by onions. Sprinkle with tapioca, salt and pepper. Mix sauce, water and bouillon, heat in microwave to dissolve. Pour over veggies. Sprinkle with brown sugar. Cover tightly with aluminum foil. DO NOT PEAK. Bake in preheated oven for 3 hours. Great for Sundays.
2 pounds stew beef (I use 1 lb because of the small size of my family)
Baby carrots
Potatoes (cut into 4’s or 6’s according to size)
2 medium onions
2 teaspoon quick cook tapioca
1 tablespoon salt
½ teaspoon pepper
1 (8 ounce) can tomato sauce
1 cup water
1 tablespoon brown sugar
1 beef bouillon cube
Preheat oven to 350*. Place beef in a single layer in a 9x13 pan. Add desired amount of potatoes and carrots followed by onions. Sprinkle with tapioca, salt and pepper. Mix sauce, water and bouillon, heat in microwave to dissolve. Pour over veggies. Sprinkle with brown sugar. Cover tightly with aluminum foil. DO NOT PEAK. Bake in preheated oven for 3 hours. Great for Sundays.
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