rainbow stew
(1 rating)
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this is another recipe that I used as cook with the STV BlackJack. I found this recipe and the sister recipe No Peek Stew out of an old cookbook-Recipes and Reflections from Renfrew County. It is simple filling and very easy to make and will feed a large amount of people when you double or triple the recipe- although I haven't tried it in a slowcooker yet- I see no reason why it would not work. Delicious and filling
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(1 rating)
yield
serving(s)
prep time
30 Min
cook time
4 Hr
method
Bake
Ingredients For rainbow stew
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1 1/2- 2 lblean round steak-or lean boneless stew
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3 Tbspquick tapioca
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3-5 mdonions sliced
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2 lbcarrots sliced thickly
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5-10 mdpotatoes chunked-
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2 Tbspbrown sugar
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2 ctomatoe juice-maybe a little more
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salt and pepper to taste
How To Make rainbow stew
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1take the meat that has been cut up into chunks and place in the bottom of a large roasting pan which has a tight fitting lid
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2sprinkle the meat with the tapioca,then layer the sliced onions,chunks of potatoes,slices of carrots and chunks of celery on top of the meat
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3sprinkle the 2 tablespoons of brown sugar-(do not use white sugar if possible)salt and pepper over the ingredients already listed.
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4add the tomatoe juice over all- I might use a little more as I like having the extra juice and it makes sure that it doesn't dry up when it is cooking.
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5bake at 250*F for 4 hours without touching it or lifting the lid. You can add some garlic for extra flavour- I would crush a couple of cloves and add-
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6could be served with a green salad and of course fresh buns or bread- this was always a favourite
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