Five Hour Stew - cooking recipe

Ingredients

6 carrots
5 stalks celery, chopped
3 potatoes, cut bite-size
1 large onion, chopped
2 lb. stewing beef, cut in 1-inch chunks
2 1/2 c. stewed tomatoes
4 Tbsp. tapioca
salt to taste
cracked black pepper to taste

Preparation

Place all ingredients in a large baking kettle or ovenproof Dutch oven.
Mix and cover.
If you like to add more meat or vegetables, go ahead.
They won't hurt the stew.
Place in a 250\u00b0 oven for five hours.
Don't open the oven or take off the pot lid to see how the stew's coming.
In other words, no peeking until time is up.
Serve with fresh hot bread or cornbread and baked apples stuffed with brown sugar, cinnamon and butter.
This is one meal that's even more delicious as a leftover.