Description
This is a wonderful stew made easy by slow-cooking in the oven. It is handed down from my Grandma Werner and is still good today!
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Directions
Combine all ingredients, except peas into a 3 quart covered casserole. Bake at 275 degrees for 5-6 hours or till meat is tender, stirring every few hours. Add peas the last 5 minutes of cooking. Really good served with fresh biscuits and honey!
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Ingredients
 2 lbs. stewing beef, cut in 1- inch cubes
5 medium potatoes, cut into eighths
2 cups baby carrots
1 cup coarsely chopped onion
1 cup sliced celery
2 (14 1/2 oz.) cans stewed tomatoes
1 (4 oz.) can diced ortega chilies
2 T. tapioca
1/4 cup brown sugar
1/2 tsp. seasoned salt
1/8 tsp. seasoned pepper
2 cups frozen petite peas
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