This recipe begins on the stovetop, browning the meat with onion and seasonings. When browned, the rest of the ingredients are added. The three hours of total roast time allowed Kevin and me to attend the La Connerjunior varsity basketball game where our grandson, Finnegan, is a team player. After the game, we arrived home to a home cooked hot meal.

Ingredients

Beef stew, 1 lb

Onion, ½ medium

Potatoes, 3 medium

Canned tomatoes, 15 ounces

Water

Pepper, to taste

Garlic granules, ½ teaspoon

Worcestershire sauce, 1 teaspoon

Dried hot peppers, 2

Bayleaves, 2

Preparation

In a heavy dutch oven, brown the stew meat with onion. Season with garlic granules, black pepper and Worcestershire sauce. Add three peeled, chopped potatoes. Leave the potato chunks large. Add 1 can whole Italian tomatoes and then fill the tomato can with water and add to the pot. Add dried hot peppers and bay leaves. Roast for one hour at 300 degrees. Reduce temperature to 250 degrees and roast for two more hours.