kitchen classic

Today I had all my guys at home and enough time to grocery shop and cook a meal...a rare occurrence!  So it was back into the kitchen, this time to try out a recipe of my mom's that was always one of my favorite dinners.  It smelled and tasted just like I remembered, and all the boys loved it.  Gage even asked for second helpings of the carrots and tomatoes!

Barb's Four Hour Stew

1 1/2 - 2 pounds stew meat

4 red potatoes, cut into chunks

1 bag baby carrots

2 cans tomatoes (I used sliced stewed tomatoes but you can use wedges or whole tomatoes)

yellow onion (I used about 1/3 of a large onion, cut into smallish pieces but not diced)

3 tbsp instant tapioca

2 tbsp sugar

salt/pepper (to taste)

1 cup tomato juice (I just used the juice from my canned stewed tomatoes)

Heat oven to 250.  In buttered 9x11 baking dish, layer meat on bottom and then all veggies.  Sprinkle tapioca, sugar, salt, and pepper evenly.  Pour juice over all.  Cover tightly with foil and bake 4 hours.