Email Recipe

Your Name:

Your Email:

Friends Email: (separate multiple addresses w/ commas)



Set Timer

Enter Timer Name:

Enter Time:

Increase Hours   Increase Minutes   Increase Seconds
: :
Hours   Minutes   Seconds
Decrease Hours   Decrease Minutes   Decrease Seconds



Easy Beef Stew

Serves 6


2 lb beef chuck roast
1 teaspoon dried thyme
Garlic powder, to taste
Sea salt, to taste
Ground black pepper, to taste
1 onion, chopped
3 stalks celery, chopped
3 carrots, chopped
4 red potatoes, cubed
1 can whole tomatoes, undrained, 28 oz.
2 bay leaves
1/2 cup semi-dry red wine
6 tablespoons instant tapioca


  1. Preheat oven to 200° F.
  2. Season the roast with garlic powder, sea salt, and pepper. Coat evenly.
  3. Place the roast in a roaster pan. Add chopped onion, celery, carrots, red potatoes, canned tomatoes, bay leaves, red wine and tapioca in the roaster pan.
  4. Cover and bake for 8-12 hours. Remove chuck roast from the pan. Discard bay leaves.
  5. Serve roast with vegetables and juices from the pan.
Season: Winter