don't peek company stew
(1 RATING)
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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prep time
20 Min
cook time
4 Hr
method
Bake
yield
6-8 serving(s)
Ingredients
- PREP WORK
- 2 pounds sirloin tip, cut into 1-1/2" cubes
- 1 medium onion, sliced & separated
- 3 stalks celery, cut on the diagonal about 1-1/2'" long
- 6 medium carrots, cut on the diagonal about 1-1/2" long
- 8 ounces mushrooms, canned
- MIX
- 2 teaspoons salt
- 1 tablespoon sugar
- 3-4 tablespoons tapioca
- 1/4 teaspoon black pepper
- 1 tablespoon garlic, chopped
- 12 ounces tomato juice
How To Make don't peek company stew
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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.
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Step 2Put meat and vegetables in foil-lined pan.
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Step 3Mix dry ingredients together and sprinkle over meat and vegetables.
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Step 4Pour tomato juice over all. Cover with foil and seal edges so that contents are completely covered and sealed.
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Step 5Bake in a preheated 250 degree F oven for 4 hours. DON'T PEEK!
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Step 6Can be served over rice, noodles or mashed potatoes.
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