DON'T PEEK Company Stew

Don't Peek Company Stew Recipe

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Cindy McLaughlin


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.


☆☆☆☆☆ 0 votes

20 Min
4 Hr



  • 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
  • 1 Tbsp
  • 3-4 Tbsp
  • 1/4 tsp
    black pepper
  • 1 Tbsp
    garlic, chopped
  • 12 oz
    tomato juice

How to Make DON'T PEEK Company Stew


  1. Line 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.
  2. Put meat and vegetables in foil-lined pan.
  3. Mix dry ingredients together and sprinkle over meat and vegetables.
  4. Pour tomato juice over all. Cover with foil and seal edges so that contents are completely covered and sealed.
  5. Bake in a preheated 250 degree F oven for 4 hours. DON'T PEEK!
  6. Can be served over rice, noodles or mashed potatoes.

Printable Recipe Card

About DON'T PEEK Company Stew

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

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