Saturday, October 21, 2006

MUGSIE'S WILDCAT STEW
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5 lbs. beef stew
6 onions (med) cut into wedges
12 carrots, sliced in big chunks
2 28 oz. cans tomatoes (one diced and one stewed)
2 cups celery, chopped
2 heaping tbsp. brown sugar
2 tbsp. salt
6 tbsp. minute tapioca
1 cup seasoned breadcrumbs
Mix and bake at 325 degrees for 4 hours.
(Serves 8)
Note: Thanks Kelly for sharing the delicious recipe.

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