Absent Cook's Stew

2 lb. stewing meat, cubed
3 md. carrots, peeled and sliced
2 md. onions, peeled and sliced
3 md. potatoes, peeled and quartered
1 sm. yellow turnip, peel and cubed
1 can (10-1/2 oz.) tomato soup
2 tbsp. vinegar
1 tsp. salt
1 pinch pepper
1 bay leaf
1/2 soup can water

Directions:

Place meat cubes in a heavy casserole with a tight fitting lid. Arrange vegetable around and among the meat pieces. Combine the remaining ingredients and mix in 1/2 of a soup can of water. Pour over the meat and vegetables. Bake, covered, at 275°F for about 5 hours.

Comments from Kathleen Morrison :

This stew is named, because once assembled the cook can be absent while it slowly cooks.

User Reviews:

I added a bit more water, and skipped the turnip, and it came out AWESOME!!

submitted by pishoes34 on November 01, 2006

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