5 Hour Stew
Author:
Jan Tilley
Type:
Stew
Ingredients
2 pounds USDA select boneless rump roast
2 cups carrots, sliced
2 cups potatoes, cubed
2 cups celery, chopped
2 cups onion, chopped
2 cups V8 juice + 4 cups water
2 tablespoons Worcestershire sauce
2 teaspoons each sugar and salt
2 bay leaves
3 tablespoons minute tapioca
Instructions
Cut roast into 1-inch cubes
Mix all ingredients together in large oven-proof casserole.
Bake at 250 degrees for 5 hours. Remove bay leaves and serve.
Notes
Makes 8 servings Nutrition Information 280 calories, 9 grams fat, 70 mg cholesterol, 821 mg sodium, 23 grams carbohydrate, 3 grams fiber, 26 gram protein
Recipe by
JTA Wellness; San Antonio Dietitians
at https://www.jtawellness.com/2012/01/5-hour-stew/
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