PAUL LYNDE'S STEW

3-4 lb. lean stew meat, cubed
1 can (1 lb.) diced carrots
1 can (1 lb.) small onions
1 can (1 lb.) whole tomatoes
1 can (1 lb.) tiny peas
1 can (1 lb.) small green beans (not French cut)
1/2 can beef consommé
1 can (1 lb.) potatoes (optional)
4 T. tapioca
1 T. brown sugar
1/2 c. prepared bread crumbs
1 bay leaf
1/2 c. white wine
1 1/2 t. salt
pepper to taste
1/2 c. dried onion flakes (optional)

Drain all vegetables except tomatoes. Put everything in a very large pot, cover and bake 250° for 6-7 hours. DON'T OPEN THE COVER!
(serves 6-10)
Cookbook #9
12/27/1974