Five Hour Oven Stew- Barbara Mifflin

FIVE HOUR OVEN STEW

Layer the following ingredients in the order given in a dutch oven pan or a crock pot.

DO NOT STIR.

2 lbs raw stew meat, cut in bite size pieces

6 to 7 med potatoes, peeled and diced

4 to 5 lg carrots, sliced

3 to 4 stalks celery, sliced

1 package dry onion soup mix

1 can (28 oz) diced tomatoes

1 pkg brown gravy, mixed with 1 C water

1 to 2 cups additional water

2 tbsp minute tapioca (opt)

When using a dutch oven pan, cover and cook in the oven at 250 degrees for 5 hours.  When using a crock pot, cook for approx. 8 hours.

Stir well before serving.  Serves 8 to 10.