company stew
Originally this recipe was from a small restaurant in an industrical area of KC, MO. My aunt worked in the area and went there to eat often. One day a week they made this stew and always sold out. Just before they retired they told my aunt how it was made. We came up with this in the 60s and still make it often. It was made in the oven but now I made it in the slow cooker.
prep time
1 Hr
cook time
8 Hr
method
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yield
8 to 10
Ingredients
- 3 pounds stew meat (i buy roasts on sale and cut them up for these type dished)
- 3 to 4 - carrots, chopped
- 1 package creaming onions or 1 can drained
- 2 - stalks celery, cut into pieces
- 1 - turnip, cut into pieces (optional)
- 1 can peas, drained or not
- 1 can beef consomme soup
- 1/2 cup white wine (i use a dry wine)
- 4 tablespoons minute tapioca
- 1 tablespoon brown sugar
- 1/2 cup bread crumbs
- 1 - bay leaf
- 1 to 2 - potatoes (optional)
- 1 teaspoon salt
- - pepper to taste
How To Make company stew
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Step 1Mix all ingredients (except potatoes). Put into a covered heavy roaster pan.
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Step 2Cook 6 to 7 hours in a 250 degree oven. Add potatoes the last two hours if you want them in your stew.
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Step 3If using a slow cooker I mix all ingredients and put into the cooker and cook for 8 hours on low.
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Step 4Is also very good served over wild rice, noodles or just eat along with your favorite biscuits or cornbread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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