Sunday, January 8, 2012

Stay in Bed Stew

I have not made this recipe in a while, but it is definitely a keeper for a cold winter night.  As I type this, our house is starting to fill with the wonderful aroma of this dish.

Stay in Bed Stew

2 ½ lbs stewing beef
1 cup chopped carrots (I used 3 medium sized carrots)
1 cup chopped celery (I used an entire stalk)
1 cup chopped onions (I used one onion)
1 parsnip
1 potato, chopped up
1 bay leaf
2 or 3 garlic cloves (optional)
5 whole allspice kernels (Yep, whole kernels!)
1 can beef bullion (I used a can of Campbell’s Beef Broth, plus ½ a can of water)
1 15oz can tomato sauce
3 T tapioca

Place all ingredients into a Dutch oven and bake for 4 ½ hours at 275F.  Yield is dinner for 4-6 people.

The recipe is really that easy.  Throw all of the ingredients into the pot and away you go.  I added the garlic cloves the last time I made this recipe (the original recipe did not call for garlic) and it really improved the flavor of the stew.

A hearty bottle of Cabernet or Merlot stands up well to this meal.  I added a few dashes of Mickey & T's All American Seasoning to the stew, and I mixed up the ingredients before I put the Dutch oven in the oven. 


Marj Weideman said...

Made this in a crock pot & used yak stew meat! Delicious!!

Paul's Blog said...

I am glad you liked it!