My mom often made this oven stew when we were growing up and we loved it! It can be slow-cooked in the oven or layered into a crockpot. It's great for putting in the oven on Sunday morning before church and coming home to a wonderful and fragrant meal. You can make it stretch your meat or make the meat a star - whatever you prefer. I like it paired with salad and fresh bread. It's perfect for weekend company and any extra makes delicious leftovers. This stew is one of my favorite comfort foods.
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8 potatoes, medium diced
10-12 carrots, peeled and sliced
1 lg. onion, sliced
1 can green beans (drain juice & save)
2 stalks celery, diced (opt.)
1-3 lbs. stew beef
1 8oz. can tomato sauce
2 Tb. cornstarch
Salt & Pepper
Layer in lg. casserole: meat, potatoes, carrots, onions, beans, and celery. Combine tomato sauce, reserved bean liquid, and water to make 2 c. Add 2 Tb. cornstarch and mix together. Sprinkle 1-2 tsp. salt and 1/2-1 1/2 tsp. pepper over layered stew. Pour liquids over all. Cover and bake at 250 degress for 5 hrs. May be assembled and refrigerated to bake later.
hooray...printable recipes! :)ReplyDelete
Yeah! Thanks for adding a link to print. This looks delish!ReplyDelete
if i had realized how easy this should be, i would have made it sooner!:) i just got some stew beef, so i'm ready to go.ReplyDelete
Ever since Evan and Emily made this for us last year, I've wanted to eat it again. About 6 weeks ago, I made it and wow...we LOVE it. So delicious.ReplyDelete
Now, I've found many great recipes on this blog and Alaina's previous recipe blog, and this might top them all for me!
This has been a standard "go to" stew for me since my mother-in-law gave me the recipe in the late 1970s. The only difference from her original recipe (which called for tomato juice and Minute Tapioca sprinkled on top) is I use a large can of Italian Style tomatoes... hubby likes it with more tomatoes.ReplyDelete
Her recipe was called No Peek Stew but my (then) small daughter named it Peek-a-Boo stew and the name stuck even though she is thirty-two now. :)