Sunday, December 6, 2009

Five-hour Stew

We have been fortunate to have a mild winter so far in the northest. However, that doesn't mean it isn't cold! The last few nights in the 20s have chilled me to the bone. Here's a stew recipe that will warm you from the inside out.

Five-hour Stew

1 lb stew meat, cubed
small onion
6+ medium potatoes
1/2 lb carrots
1/2 c celery
2 cans tomato soup
1 can of water
1 c peas
1 c corn
Salt & Pepper, to taste

1, Preheat oven to 275 degrees.
2. Chop all fresh vegatables into large peices.
3. Layer first 5 ingredients in a large pot (starting with meat at the bottom).
4. Mix soups and water; pour over meat and veggies.
5. Put in oven and bake for 4 1/2 hours.
6. Remove pot from oven. Add peas and corn; stir to coat and mix all ingredients.
7. Place pot back in oven uncovered. Cook remaining 30 minutes. Cooking the stew uncovered should thicken broth, but if not you can thicken as you would thicken gravy. Add salt and pepper to taste.
8. Serve warm.

Notes: Most of the time, I will use beef roast and cube it because it goes on sale BOGO (Buy One, Get One) quite often. I also use baby carrots and frozen corn and peas because they are easy. The recipe calls for two cans of tomato soup, but if you don't like a real tomato-y taste you can use one can tomato soup and one can cream of mushroom soup.

Recipe from Red Lott

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