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Beef Stew

2 lbs. beef stew meat, cubed (about 1 - 1 1/2")
1 lb. fresh carrots, cleaned and cut into bite-size chunks
6 medium white potatoes, peeled and cut into chunks
2 to 3 garlic cloves, crushed
3 Tbsp pearl tapioca
1 Tbsp brown sugar (optional)
1 tsp. salt
1/2 tsp. ground black pepper
1 - 28 oz. can chopped tomatoes
1 onion, peeled

In large covered Dutch oven, mix beef cubes, tomatoes, tapioca,
sugar, carrot chunks, & salt & pepper, garlic and onion, and cover.
Bake in oven at 250 degrees for 2 - 2 1/2 hours, and remove from
oven and carefully stir in peeled, cubed potatoes (be careful adding
potatoes to hot mixture). Return pan to oven, and continue baking
(covered) for an additional 2 1/2 - 3 hours (or until potatoes are
tender). This is a very hearty stew, and tastes even better
reheated. We serve this with cornbread, and tossed salad or
coleslaw.

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