Oven Stew

Oven Stew

This is a wonderful dish to serve on a cold winter’s day, made even better if followed up with a chair nap.


Chuck roast, whole or cubed

Potatoes, quartered or diced

Carrots, sliced or chunked

Celery, sliced

Onion, diced

Tomatoes, sliced

Layer all of the above in the order listed around the roast in a dutch oven. Add a couple of cups of water then the following on top:


Salt and Pepper


Tapioca (4 tsp)

Bake at 250 degrees for four hours. Serve with warm buttered bread.

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