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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

OVEN STEW Recipe

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This recipe for OVEN STEW is from The Todd 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:  
2 TBSP. OIL
2 LBS. STEW MEAT
1 LARGE CAN STEWED TOMATOES
3 TBSP INSTANT TAPIOCA
1 TSP. SUGAR
1 TBSP. WORCESTERSHIRE SAUCE
3 MEDIUM POTATOES, PEELED AND CHUNKED
3 LARGE CARROTS, PEELED AND CHUNKED
1 LARGE ONION, CUT IN QUARTERS
Directions:
Directions:
PREHEAT OVEN TO 225º. HEAT SKILLET OVER MEDIUM HEAT. ADD OIL. BROWN STEW MEAT. MEANWHILE, COMBINE REMAINING INGREDIENTS IN EXTRA LARGE BOWL. WHEN MEAT IN BROWNED, ADD TO BOWL. TRANSFER TO BAKING CASSEROLE OR CROCK POT. COVER AND BAKE FOR 4 TO 5 HOURS, STIRRING OCCASIONALLY.

CROCK POT - HIGH FOR 1 HOUR, LOW FOR 4
Number Of Servings:
Number Of Servings:
6

 

 

 

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