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Five Hour Stew
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Description
Serve up a big bowl of this delicious, rich and hearty stew with a big slice of crusty garlic bread. Yum!
Ingredients
- 2 pounds Boneless Stew Meat
- 2 cans Tomato Sauce (8 Ounces Each)
- 1 slice White Bread With Crust, Cubed
- 3 whole Red Potatoes, Large, Cut Into Eighths
- 6 whole Carrots, Cut In 1" Pieces
- 1 whole Onion, Medium, Rough Chopped
- ⅓ cups Green Bell Pepper, Rough Chopped
- 1 cup Celery, Rough Chopped
- 1 cup Water
- 2 Tablespoons Parmesan Cheese
- ¼ teaspoons Pepper
- 1-½ teaspoon Salt
Preparation
Preheat oven to 250 degrees. If meat is not pre-cut, cut into 1″ pieces. Combine all ingredients in a dutch oven. Mix thoroughly. Bake tightly covered for five hours. Stir once or twice during cooking period.
This recipe calls for red potatoes because they do not fall apart during the five-hour cooking period, as a white potato would tend to do.
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