4 hour Stew

(from RiverHaven’s recipe box)

YUMMY! Great to freeze. Either raw or cooked. I have also canned at the cannery. (see Cannery Recipe for large amounts)

Source: Merete' Mai

Prep time: 30 minutes
Cook time: 240 minutes
Serves 6 people

Categories: Soups and Stews

Ingredients

  • 2 lbs. Stew meat - (I have also substituted ground beef and it works great.)
  • Veggies
  • 5 Carrots (or a good bunch of baby carrots)
  • 2 lg. Onion
  • 3 lg. Spuds (Potatoes)
  • 6 lg. stalks or celery
  • 1 can of Mushrooms (I use bits and pieces)
  • 2 tsp. Lemon Juice
  • 1 Tbl. Worchestershire Sauce
  • 1Tbl. Sugar
  • 1 sm. can Tomato Sauce
  • 1/2 Cup Catsup
  • 1/8 tsp. Thyme
  • 1/2 tsp. Paprika
  • 1/8 tsp. Oregano
  • 2 Bay Leaves
  • 1 quart water (4 cups)
  • BAKE: 350 degrees
  • TIME: 4 Hours
  • ADD Salt when nearly done

Directions

  1. Cut Meat and Veggies into bite size pieces.

  2. Brown meat.

  3. In a large roaster or other large oven safe pan add ALL ingredients.

  4. Bake in oven or put in Slow Cooker (Takes a bit longer to cook in slow cooker).

  5. Stir occasionally.

  6. When about done add salt to taste.

  7. Bake/Cook 4 hours or longer if needed (It is not done until the potatoes and carrots are tender)

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