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]
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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