Recipe!

This past weekend I had a wonderful visit with a bunch of family.  Friday I was in Cincy-my brother & nephew had come in from Colorado & there was a birthday party for my niece.  Saturday my brother & nephew came to KY and spent the night with me, and Sunday we had a family reunion!  Whew-it was great, tho.  Anyhow, I wanted to make something nice for supper on Saturday.  And even though it was hot I decided to make my grandma's 5 hour stew.  They loved it!  So I thought I'd share the recipe on here.  My grandma's been gone many years now, but I still miss her.

Five Hour Stew
2 pounds stew meat
1-15 ounce can diced tomatoes, with juice
3 onions, thinly sliced
6 carrots, sliced fairly thick
1 cup celery
4-5 potatoes, cut into large pieces
1/2 cup seasoned croutons
1 T. salt & sugar
3 T. minute tapioca
1/2 cup red wine

Don't brown the meat.  Mix all ingredients in a covered casserole.  Bake covered for 4-5 hours at 250 degrees.  Stir occasionally.

I change this up a little.  Instead of the red wine, I use either beef broth or water & a boullion cube.  And instead of minute tapioca, about 2 hours into the cooking time, I mix a little water and flour together and stir it in to the stew-that helps make it a little thicker.  And I have no idea what the croutons are for, but I always add them-you don't even know they're there when it's finished.  I feel sure the croutons could be left out, though.  This works best in a dutch oven with a lid.