As you might have noticed, I've been going through the recipe file of late and am pulling out ones that I love to make (translated, easy) and get rave reviews. This recipe is perfect for this time of year. Years ago I did a newspaper story on Lancaster resident Nancy Frankhouser, who has since become a dear, dear friend. She is one of my favorite people, and a fabulous cook!!

Nancy penned the "Book of Ruth,'' which included recipes and other culinary advice from her mother-in-law, Ruth. Theirs was a beautiful love story, the kind of relationship we all dream of having with family members. Brought together through marriage, they became, truly, mother and daughter.

I'd tucked this recipe away for safekeeping, too securely it seems, because I forgot I had it. It's on my menu list for the week. Please give it a try, and enjoy. And take today to celebrate the Nancys and Ruths in your life.

LAZY DAY STEW

2 pounds raw beef cubes

Potatoes, carrots, 1 large onion, celery, cut in good-sized chunks (quantities at the cook's discretion)

Sliced fresh mushrooms and garlic, optional

1 (8-ounce) can tomato sauce

1 can water

1 teaspoon sugar

Salt and pepper, to taste

2 teaspoons quick-cook tapioca

Arrange meat in a pan large enough to hold them in a single layer. Do not brown the meat. Layer vegetables and mushrooms/garlic, if desired, across the meat. Now mix the tomato sauce and water with sugar. Pour over meat and vegetables. Scatter tapioca on top. Don't bother to stir it in. Seal tightly with heavy foil and place in a 325-degree oven for at least 2 hours. Even another hour doesn't seem to hurt much if you are delayed away from home.

The heat can be turned way down and the stew will hold for hours. Don't peek during the recommended cooking time of 2 hours. When you remove the foil you will find the meat nicely browned with perfect gravy. The tapioca acts as gravy thickener, but don't use too much or you might wind up with gravy you can slice.

Bon appetit!