Five Hour Oven Stew - cooking recipe

Ingredients

2 lb. stew meat (chuck roast), cut in 2-inch cubes
6 carrots, pared and cut in 1-inch lengths
6 small potatoes, peeled and cut in half
1 small onion, sliced
1 pkg. dry onion soup mix
3 Tbsp. tapioca
1 Tbsp. sugar
1 c. water (if meat is lean)

Preparation

Do not brown meat.
Place meat and vegetables in 12 x 9-inch pan.
Sprinkle salt, onion soup mix, tapioca and sugar over vegetables.
Cover with aluminum foil and bake 5 hours.
Don't peek while baking because that lets steam out.
Bake at 275\u00b0 for 5 hours.
Makes 8 to 10 servings.