MUGSIE'S WILDCAT STEW
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.
Note: Thanks Kelly for sharing the delicious recipe.