Savory winter stew1 In the 1960's, the perfect bridal shower gift was Peg Bracken's "I Hate To Cook Book." One of my family's favorite recipes in that book was Stayabed Stew. Simply translated - put beef in a pot, brown it, throw in sliced potatoes, veggies, a can each of tomato and cream of mushroom soup. Put in a low oven and go back to bed for the day. Perfect if you were sick or just to tired to cook. By dinner time, the house would be filled with a fragrant aroma and a soul-warming stew was on the table.
Fast forward to today, the book disappeared from my stockpile of cookbooks long ago, but the memory of that great, tasty stew lingers on Adapting the recipe from the cobwebs in my memory, the Savory Winter Stew was created. It is a terrific way to feed your family more than the food pyramid recommendation of daily required fresh vegetables. —maggie531
4 to 6
1 1/2-2 pounds
Beef chuck cut into 2" cubes
Turnip, peeled and cubed or quartered
Parsnip, peeled & cubed or quartered
Onion, peeled and cubed
Small red-skinned potatoes washed & quartered
Leek cut into 1" pieces
Carrots, peeled and cut into 1" pieces
Cloves garlic, peeled and diced
Small green bell pepper, seeded and cut into 2" cubes
Red pepper, seeded & cut into 1" cubes
Small jalapeno pepper, seeded, deveined & minced
Can of diced tomatoes seasoned with basil, garlic & oregano
Can Cream of Tomato soup, optional ( in homage to Peg Bracken's original recipe)
Preheat oven to 275 degrees. In heavy, large casserole pot & brown meat in olive or vegetable oil until crusty brown.
Add all root vegetables, onions, peppers, leek and carrots. Mix to blend vegetables with meat.
Add garlic, salt and pepper, cilantro, can of diced tomatoes with juice, tomato soup and enough chicken broth to cover all ingredients.
Cover tightly and put in preheated oven. Let stew cook away, while you relax, read a good book, take a bubble bath and enjoy the savory aromas wafting from the kitchen. Check the stew after 3 hours to see if more broth is needed. Continue to cook another few hours or until you are ready to serve dinner.
Serve with a crusty French bread and mixed green salad