Four Hour Beef Stew

Name: Four Hour Beef Stew
Ingredients: 2 lbs. beef stew cut in 1.5 inch cubes; 1 onion sliced; 1 rib celery; 4 carrots chunked; 4 medium raw potatoes; 2 tsp. salt; 2 tsp. sugar; 2 Tbsp. tapioca; 1 cup tomato juice

From Recipes from our hearth, 1960

Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 20. The excerpt below is the record exactly as published.

FOUR HOUR BEEF STEW 2 lbs. beef stew cut in 1% inch cubes (or use round steak or sirloin tips) 1 onion sliced 1 rib celery 4 carrots chunked 4 medium raw potatoes 2 tsp. salt quartered 2 tsp. sugar 2 Tbsp. tapioca Mushrooms, if desired 1 cup tomato juice

Cook this with the app: pantry check, scaling, and the assistant.