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.


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20 Min
4 Hr


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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


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


  • 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.

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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