2 lb beef for stewing; cut into 1 inch cubes
2 Tbsp tapioca
salt and pepper to taste
1 tsp sugar
1 c. V-8 juice
1/3 to 1/2 red wine
2 onions quartered
5 carrots quartered
Brown meat and combine ingredients in tightly covered pan. Bake at 250 degrees for 5 to 6 hours. Serve over rice, noodles, or potatoes.
Mrs. Jane Culver recently passed away at 90 years old. She was my Home Ed cooking teacher almost 60 years ago in Junior High at School. So I put the recipe on in her memory. Rest in Peace, Mrs. Culver. You were the best cooking teacher - next to my Mom
5 comments:
That's a lovely tribute, Marilyn! And looks like a tasty recipe too. I wonder if you can seal the pan with aluminum foil - most of my casserole (pyrex) don't have lids.
Mary
...I sure enjoy beef stew!
Good Morning Mary,
Thank you. I think aluminum foil would work. As long as the pan is sealed.
Marilyn
Good Morning Tom,
I do too !!
Marilyn
I suspect I'd like that.
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