Oven Stew - A recipe from Synovate Global Opinion Panels winter 2006

On the same newsletter of Synovate Global Opinion Panels, there are two recipes.  Today I typed in the other recipe, so, I can put this newsletter into my recycle bin.  Please enjoy both recipes.  This one is dated April 1971!

Oven Stew is a recipe from Synovate Global Opinion Panels' newsletter which was printed on winter 2006.  But looks like it is a recipe submission from one of the people who used to answer this company's surveys. 

Recipe copyright @ Synovate Global Opinion Panels and its original creator

Main ingredients:
[beef] [celery] [carrot] [onion] [potato] [tomato] [tapioca] [rice]
Category:
[Beef] [Comfort food] [Stew] [Meat]

Oven Stew (before Crock Pots) If you put this stew into the oven in the morning you can spend the whole afternoon in  the garden.  It's also a good one for a working mother (if she has a "time-bake" setting on  her oven). 1  1/2 lbs. beef cubes 1 cup celery 6 carrots - cut 1 large onion - sliced 4 medium potatoes - quartered 1 can tomatoes (19 0z.) 1 tbsp. sugar 2 tbsp. minute tapioca (if you can't find this please use rice) Salt to taste In a casserole with a tight cover mix ingredients well.  Cover tightly and bake at 250 for 5 hours.  Don't disturb during baking. April 1971, Winnipeg, Canada.

So, before the crock pot or slow cooker era, this is how people cook stew?  Interesting.  How about using a Romertopf clay pot in the oven?  We have one at home.  It's one of my mum's wedding gifts.  We can cook stew in around 2 hours with a Romertopf.  Oh, but if the point is to spend the whole morning in the garden, not cooking the meal fast, then, we shouldn't use a Romertopf.

Mrs. A, this is a photo of your recipe.  (Don't know why I mention her here?  Please check Elvis Presley Cake - A recipe from Synovate Global Opinion Panels winter 2006)

Please click to enlarge photo 

Oven Stew - A recipe from Synovate Global Opinion Panels winter 2006

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