Lake Sallie Beef Stew

Ingredients ~

• 2 pounds of stew meat
• 1 bag of baby carrots
• 1 cup chopped celery
• 6 potatoes, cut in chunks
• 2 onions, cut in chunks
• 1 package fresh mushrooms
• 1 28 ounce can whole tomatoes
• 1 envelope onion soup mix
• 3 Tablespoons Tapioca
• 2 slices bread, torn into pieces
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 Tablespoon Thyme
• 1 Tablespoon Rosemary
• 1 bag of frozen peas
• Parsley

Method ~ Grease a large casserole.  Cut meat into bite-size pieces, dredge in flour.  Then brown the beef cubes in ¼ cup Crisco (See ‘Searing’ (Browning) Meats). Combine all ingredients in casserole.

Bake covered in 300° oven.

Add a package of frozen peas during the last 20 minutes.  Serve with baking powder biscuits and garnish with chopped parsley.