Submitted by: Colleen and Jeff Prentiss (original recipe by Phyllis Springer)
2 lbs stew meat, cut into cubes 5 stalks celery — cut in large pieces 5 carrots — cut in 3″ chunks 5 potatoes – cut in large chunks 1 can green beans (w/juice) 1 lg can tomatoes 1/2 cup tapioca 3 teaspoons salt 1 can small whole onions (w/juice) Mix all ingredients together in large casserole. Cover and bake at 275 degrees for about 6 hours. **Note: 1 can of peas may be added just before serving. Frozen onions may be used instead of canned.Categories
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