Oven Stew A.k.a. Moving Stew |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 10 |
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My mother would always make this on moving day if any family member was moving. I personally don't like the parsnips, rutabagas or turnips you can add other stewing vegetable or more carrots or potatoes. No need to brown the meat either. Ingredients:
3 lbs stew meat |
1 (10 ounce) can consomme |
1 cup tomato juice or 1 cup v- 8 vegetable juice |
5 -6 tablespoons tapioca |
2 onions, cut up |
4 -6 carrots, cut in chunks |
4 -6 potatoes, large cubes |
2 -3 celery ribs, in cubes |
1 turnip, peeled and cubed |
1 rutabaga, peeled and cubed |
1 parsnip, peeled and cubed |
salt and pepper |
Directions:
1. Place all ingredients in a roaster pan. Do not brown meat. Mix well and cover. Bake at 250 for 4 hours. Comes out with a nice gravy and super easy!
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