Rainbow Stew

Rainbow Stew Recipe

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Julie Bowden

By
@grammajujube

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
basic recipes serves 6 can be doubled
Prep:
30 Min
Cook:
4 Hr
Method:
Bake

Ingredients

  • 1 1/2- 2 lb
    lean round steak-or lean boneless stew
  • 3 Tbsp
    quick tapioca
  • 3-5 medium
    onions sliced
  • 2 lb
    carrots sliced thickly
  • 5-10 medium
    potatoes chunked-
  • 2 Tbsp
    brown sugar
  • 2 c
    tomatoe juice-maybe a little more
  • ·
    salt and pepper to taste

How to Make Rainbow Stew

Step-by-Step

  1. take 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
  2. sprinkle 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
  3. sprinkle the 2 tablespoons of brown sugar-(do not use white sugar if possible)salt and pepper over the ingredients already listed.
  4. add 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.
  5. bake 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-
  6. could be served with a green salad and of course fresh buns or bread- this was always a favourite

Printable Recipe Card

About Rainbow Stew

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: For Kids




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