Brownie Stew (Five-Hour Stew) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lb. very lean stew meat, cut into bite-sized pieces
3 lb. potatoes, peeled and cut into bite-sized pieces
1 large or 2 small onions, cut into bite-sized pieces
2 cloves of garlic, chopped
4-8 carrots, sliced
1 can tomato sauce (8 oz.)
1 c. water
1 tsp. beef bullion (or one cube)
3 Tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. black pepper
4 Tbsp. minute tapioca, uncooked
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Directions: |
Directions:Preheat oven to 300º F. Lay beef in a 4-quart covered casserole. Then add potatoes, garlic, onion, and finally carrots and celery.
Dissolve the bouillon in water and mix with all remaining ingredients (tomato sauce through tapioca). Pour the liquid mix over the meat and the vegetables.
Cover the casserole with its cover. If the dish lacks a cover, you can spray aluminum foil with cooking spray and seal it tightly over the pan.
Cook for 4 hours, give or take a couple of hours. Stir late in the cooking time to be sure the tapioca mixes in. Remove from the oven 10 minutes before serving to allow the stew to cool slightly.
This recipe can also be made in a slow cooker, if you leave if cooking all day at the lower setting. You'll probably want to use Russet potatoes instead of Yukon Gold for such a long cooking time, unless you want them to dissolve to mush. |
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Number Of
Servings: |
Number Of
Servings:7-8 |
Preparation
Time: |
Preparation
Time:30 min active; 3-6 hours total |
Personal
Notes: |
Personal
Notes: The "brownie" name comes from all the Friday afternoons that Cheryl Fowler put this stew in the oven to cook during the meetings of the Bess Brannen Elementary School Brownie troop. Cheryl got the recipe from her mother, Mary Lou Pampe, who made it for her family dinner when her kids were growing up.
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