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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Betsy Christensen's Easy 6-Hour Stew Recipe

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This recipe for Betsy Christensen's Easy 6-Hour Stew is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. stew meat, leave it in chunks
4-5 carrots, peeled and cut in chunks
4 potatoes, peeled and cut in chunks
½ C. celery, cut in chunks
1 quart stewed tomatoes
½ pkg. onion soup mix
3 ½ TBSP. tapioca
1 ½ tsp. salt
Pepper to taste
Pinch of rosemary
Pinch of thyme
Pinch of marjoram
1 ½ C. frozen peas
Directions:
Directions:
Put meat and vegetables in large casserole with cover. Mix together tomatoes, onion soup mix, tapioca, and seasonings; pour over meat and vegetables. Cover and bake at 250 degrees for 6 hours. Remove from oven and stir in frozen peas. Serves 8.
Personal Notes:
Personal Notes:
This is a great make-ahead meal that I've made many times over the years.

 

 

 

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