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The Country Kitchen: Five-Hour Stew

This recipe was submitted by B.S. of Garden Valley, who writes, “This is an easy-to-make dinner that my sister-in-law’s mother gave me years ago. You can go with the carrots or substitute peas and corn instead, and even substitute ground beef for part of the stew meat if you need or want to. The sauce gives great flavor to it all and it makes enough for a lot of folks.”

Five-Hour Stew

Ingredients

2 or 3 pounds beef stew meat or roast
1 large onion
2 cups celery, chopped
Carrots cut in pieces
Peeled and cut potatoes
3 tablespoons minute tapioca
1 tablespoon sugar
1 teaspoon salt
1 to 1-1/2 cups tomato juice

Directions

1. Preheat oven to 250 degrees. Place meat, onion, celery, carrots and potatoes in large roasting pan.
2. Sprinkle tapioca, sugar and salt over meat and vegetables.
3. Pour tomato juice on top. Cover (don’t peek). Place in 250-degree oven for five hours.

Questions for the cook

P.T. of Greenwood asks:

Q: The wonderful German restaurant out of Georgetown upcountry which is closed now used to offer wiener schnitzel for dinner. I would often order it as I loved the flavor of that dish. However, I never thought to ask how it is made. Can you help?

A: Wiener schnitzel, or Viennese cutlet, is a famous Viennese dish that actually originated in France. It is a veal scallop (thin-sliced veal, or some use pork cutlets) that is dipped in flour, beaten egg and bread crumbs before being gently sautéed. It is usually garnished with thin lemon slices and capers, and often served over egg noodles or on the side. It is sometimes served with a creamy mushroom sauce, which can enhance the flavor of the veal or pork, which are both fairly bland-tasting on their own.

A helpful hint

Food myths, fallacies, misinformation and half-truths…

Fallacy: Honey is more nutritious than sugar.

Fact: Although honey does contain some trace minerals not available in sugar, these are present in such minute amounts as to be inconsequential. Actually, honey is just another sugar with no significant nutrients other than calories.

Fallacy: Naturally occurring sugar is better than added sugar.

Fact: Our bodies use all sugars in much the same way, whether they come from nature or are added to our foods. There are at least 21 kinds of sugar that occur naturally, including fructose.