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5 hour stew

America, North: American

My grandmother made this reciepe when my grandfather would bring back rabit or deer meat. She would add potatoes and carrots. This has become a family favorite.


2 lbs. beef (stew meat or chuck roast in squares)
1 Tbsp. Sugar
3 Potatoes (cut into 1/2" squares or 1/4")
6 carrots (split and cut in 2 in. lengths)
1 c. celery pieces
3 Tbsp. Tapioca
1 Tsp. salt
1 c. V-8 or tomato juice
1 or 2 (8 oz.) cans of tomato sauce


Put meat in bottom of dutch oven or roaster. Sprinkle with tapicoa. Add vegetables in layers. Add spices and pour liquid over all. Seal pan with foil and lid. Don't open while cooking. Cook for 5 hours at 275 degrees. Serves 6.

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