Slow Roasted Italian Stew
1 pound beef stew meat, cubed in 1/2 inch pieces
3 carrots, sliced in 1-inch pieces
2 large potatoes, chopped
1/2 cup chopped celery and leaves
1 onion, chopped
1 tablespoon tapioca
1 slice of bread, cubed
1 can, petite diced tomatoes, with juice
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon Italian seasoning
Combine all ingredents in a 2 quart baking dish.
Bake, covered, at 250 degrees for 5 hours.
Pairs Well With
This one was born when I had beef that I wanted something different with and just used what I had on hand. Really easy and tasty!!