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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

BAKED STEW Recipe

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This recipe for BAKED STEW is from The Rensvold Family Cookbook Project, 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:  
3 lbs. stew meat cut into chunks
2 onions
1 c. chopped celery
4 med. potatoes cut up
2 c. carrots cut up
2 T. tapioca, optional
1T. sugar
1 tsp. salt (or more to taste)
1/8 tsp. pepper
1 can mushroom soup
1 can tomato soup
A little water to rinse soup cans
Directions:
Directions:
Put meat in a larger roaster or baking dish, add the vegetables. Sprinkle on the sugar, salt, pepper, and tapioca. Cover over with the tomato and mushroom soups. Bake, covered at 250º for 5 hours. Can also be baked in a crock pot on low for 5 hours if you wish. Very Good.
Personal Notes:
Personal Notes:
When we would go to Wolf Point to visit Mom and Dad, this stew would be ready to eat as soon as we stepped into the house. Goes great with home made bread and butter.

 

 

 

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