"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Oven Stew, by Becky Hyland, is from Helen and Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb beef stew meat 1 c. frozen peas 1 small onion chopped 2 medium potatoes, pared and cut into 1" cubes 2 medium carrots, peeled and sliced 1-8 oz can tomato sauce 1/2 tsp beef bouillon 1/2 c. water salt & pepper to taste
Preheat oven to 300º. Combine all ingredients in a large bowl. Pour into 3 quart baking dish. Cover and bake 3-4 hours.
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