Recipes for Fall
Five-Hour Beef Stew
2 pounds lean stew meat
l cup coarsely chopped celery
2 medium potatoes, cut in bite-size pieces
3 carrots, also in bite-size pieces
1 onion, cut in large pieces
Salt and pepper to taste
Sauce:
1 can tomato soup
1 cup beef bouillon
4 tablespoons Worcestershire sauce
Dash of Tabasco
Layer the ingredients in a dutch oven, starting with the meat, then celery, potatoes, carrots, and the onions last. Sprinkle with salt and pepper. Mix up the sauce and pour over all. Do not stir. Cover and bake at 250 degrees for five hours.
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