Sunday, September 30, 2012

Recipes: Stay-a-bed Stew

In a world without electric slow-cookers, without microwaves or instant meals, where every meal required a lot of effort, feeding yourself (and your family) when you were sick was a challenge. Genevieve's recipe box solves the problem with this beef stew, which could probably sit on a low burner on the stove all day if necessary (after the initial baking.) Something delicious to try even if you're not sick.

Stay-a-bed Stew

2 lbs. beef stew cut as desired
1 pkg. frozen peas
1 cup sliced carrots
2 chopped onions
1 tsp. salt & pepper (cut down on pepper)
1 can tomato soup thinned with 1/2 can of water (mushroom soup may be substituted)
2 raw potatoes sliced
Crushed bay leaf.

Cover tightly and bake in oven at 275 degrees for 5 hours.

Genevieve's note: (I put in more carrots and potatoes. Also have used frozen green beans instead of frozen peas.)