Casserole: All-Day Beef Stew

1 lb. lean beef stew meat, cubed

4 carrots, cut in chunks

2 onions, cut in chunks

2 stalks celery, cut in chunks

1 can (15-oz.) whole tomatoes, undrained

1/4 c. Minute Tapioca (important)

Dash of thyme or oregano

Salt to taste

1 heaping tsp. instant coffee

1 beef bouillon cube or 1 tsp. instant bouillon

Preheat oven to 250.  Dump all ingredients into large ovenproof pan and cover.  Cook in preheated oven for 7 hours or for 5 hours in 300 oven.  Stir a couple of times during cooking if you get a chance.  Makes 2 or 3 servings.

Mrs. Arvilla Martin

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987