READ REPLIES

ISO: Oven beef stew (using tomato soup and sherry, 1980's)

loves2cook

I am looking for a lost oven beef stew recipe that appeared in the Pittsburgh Press or Post Gazette back in the 80's. It was in Mike Kalina's column; The recipe called for tomato soup, sherry, bay leaves and parsley, in addition to the stew beef and veggies. It was baked in a low oven (250, 275) for 4 or 5 hours. Does anyone have this recipe or one similar? The sherry and tomato soup are a must in this; after the low, slow cooking it becomes a really tasty gravy for the stew.

Recipe: 5 Hour Beef Stew and Pub Stew (using tomato soup and sherry, oven)

Betsy at Recipelink.com

Hello loves2cook! Here are 2 recipes that fit your description. I found them in an old collection of recipes from community cookbooks with no sources given. These look like variations of Peg Braken's Stayabed Stew (which doesn't use sherry) from her 1960 I Hate to Cook Book. I posted that recipe below for you to check out. Happy Cooking! - Betsy

5 HOUR BEEF STEW

2 1/2 lbs. beef stew meat
Bacon fat (or oil)
4 medium potatoes, cut up
3 carrots, cut up
2 stalks celery, cut up
3 onions, coarsely chopped
1 (10 3/4 oz.) can condensed tomato soup, undiluted
1/2 cup sherry
Salt and pepper to taste
1 bay leaf
Water (as needed)

Brown meat lightly in bacon fat in oven-proof pan. Add cut up vegetables.

Mix together (undiluted) soup, wine, and salt and pepper; stir into meat-vegetable mixture. Add bay leaf.

Cover and bake at 250-275 degrees F about 5 hours. (Check after 3 or more hours and add a little water if necessary.) Remove bay leaf.

Makes 5-6 servings
Source: unknown

PUB STEW

1 1/2 lbs. top quality beef, cut into chunks
1/4 cup margarine
1 (10 3/4 oz.) can condensed tomato soup
1 soup can water
1/2 cup cooking sherry
3 carrots, peeled and cut into chunks
4 medium potatoes, peeled and cut into chunks
1 rib celery, cut into chunks
4 onions, cut into chunks
2 tsp. salt
1/2 tsp. ground black pepper
1/4 cup minced fresh parsley
2 bay leaves

Preheat oven to 275 degrees F.

In a heavy skillet, brown the beef in the margarine over medium-high heat.

Add the soup, water and sherry and stir well. Add the rest of the ingredients and cook for about 5 minutes, stirring once or twice. Transfer the mixture to an oven-proof pot.

Cook in the oven, covered, for 5 hours, stirring occasionally if desired.

Makes 4-6 servings
Source: unknown

Recipe: Peg Bracken's Stayabed Stew (1960's)

Betsy at Recipelink.com

STAYABED STEW

"This is for those days when you're en negligee, en bed, with a murder story and a box of chocolates, or possibly a good case of flu."

2 pounds stewing beef, cut in cubes
1 (10 3/4 ounce) can condensed cream of tomato soup thinned with 1/2 can water (or celery or mushroom soup thinned likewise)
1 can little tiny peas (optional)
1/2 cupful sliced carrots
2 onions chopped
1 big raw potato, sliced
1/2 teaspoon salt, dash of pepper
Bay leaf (optional)

Mix these things up in a casserole dish that has a tight lid.

Put the lid on and put the casserole in a preheated 275 degree F oven. Now go back to bed. It will cook happily all by itself and be done in 5 hours.

Makes 5-6 servings
Source: The I Hate to Cook Book by Peg Bracken, 1960

Thank You: Oven Beef Stew

loves2cook

Thanks so mmuch, Betsy! The Pub Stew appears to be identical to the one that I remember. I used to make it often and lost the recipe over the years.

You're most welcome!

Betsy at Recipelink.com