Don't Peek Company Stew Recipe

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DON'T PEEK Company Stew

Cindy McLaughlin

By
@GrammiMac

This is my mother's recipe from the 1960's. This was her winter go-to company recipe. She served it over rice, noodles or mashed potatoes with a green salad and crescent rolls.

You can leave it in the oven for up to 8 hours if you like, but not less than 4 hours. It can also be cooked in a crock pot. Cook on low for 8 hours or 4 hours on high. Just DON'T PEEK! It is necessary to retain the moisture in the dish for a melt-in-your-mouth tender meal.

It freezes well, but freeze in the pan to avoid liquid leakage.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
6-8
Prep:
20 Min
Cook:
4 Hr
Method:
Bake

Ingredients

PREP WORK

2 lb
sirloin tip, cut into 1=-1/2" cubes
1 medium
onion, sliced & separated
3 stalk(s)
celery, cut on the diagonal about 1-1/2'" long
6 medium
carrots, cut on the diagonal about 1-1/2" long
8 oz
mushrooms, canned

MIX

2 tsp
salt
1 Tbsp
sugar
3-4 Tbsp
tapioca
1/4 tsp
black pepper
1 Tbsp
garlic, chopped
12 oz
tomato juice

Step-By-Step

1Line a 9"x13" pan with heavy duty foil. /use one sheet in the length of the pan and one sheet in the width. Be sure to leave enough overlapping to seal the entire contents.

2Put meat and vegetables in foil-lined pan.

3Mix dry ingredients together and sprinkle over meat and vegetables.

4Pour tomato juice over all. Cover with foil and seal edges so that contents are completely covered and sealed.

5Bake in a preheated 250 degree F oven for 4 hours. DON'T PEEK!

6Can be served over rice, noodles or mashed potatoes.

About this Recipe

Course/Dish: Beef, Other Soups
Main Ingredient: Beef
Regional Style: American
Other Tags: Healthy, Heirloom