Recipe: No Peek Stew and Lazy Oven Stew (bakes 5 hours), and Oven Stew

No Peek Stew (using tapioca)

3 lbs. beef, cut in small pieces
2 medium onions, chopped
1 cup celery, chopped
2 carrots, cut in bite sized pieces (or you can use frozen stew vegetables)
4 med. potatoes, cut in bite sized pieces
2 tbsp. tapioca
1 tsp. salt
Pepper, to taste
1 cup tomato soup or juice
3/4 cup water or cooking wine

Put meat and vegetables in layers in a roaster or large casserole. Sprinkle with seasonings and tapioca. Combine soup and water and pour over stew. Cover top of pan with foil and then put lid on tight.

Cook 5 hours in a 250 degree oven. This makes its own gravy. Do not brown meat before cooking.

Lazy Oven Stew

2 lbs. extra lean stew beef
4 large carrots, sliced
1 can tomato soup
1 bay leaf
4 medium potatoes
1 cup red wine or cider, divided
2 large sliced onions
1 pkg. frozen peas
1 (6 oz.) can mushrooms

Preheat oven to 275F.

Spray a large casserole. Pat into it first 5 ingredients, 1/2 cup wine and onions.

Cover and bake 4 hours.

Remove cover and stir, add frozen peas, mushrooms and remaining 1/2 cup wine.

Cook 1 hour more.

Servings: 6

Oven Beef Stew (shorter cooking time)

2 tbsp. all-purpose flour
1 1/2 tsp. salt
1 1/2 lb. beef chuck, cut in 1 inch cubes
2 tbsp. shortening or margarine
2 (10 1/2 oz.) cans condensed tomato soup
1 1/2 cups chopped onions
1/2 tsp. basil
4 medium potatoes, pared & cubed
4 medium carrots, 1 inch pieces
1/2 cup dry red wine, or water

Combine flour, salt and dash pepper. Coat meat cubes in seasoned flour. Brown in hot shortening in Dutch oven.

Add soup, 2 1/2 cups water, onion, and basil.

Cover and bake in 375 degree oven about 1 hour.

Add potatoes, carrots, and wine. Cover and bake 1 hour longer or until tender.

Servings: 4-6

Hi Sharon,

Here are three versions for you. If yours was different please feel free to post again with details.

Happy Cooking!

Betsy