Time
prep 0:15
total 5:00
Ingredients
| 2 lbs. | 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 dash | pepper | | 1 | bay leaf | | 1/2 | soup can water |
1 Recipe Reviews
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I added a bit more water, and skipped the turnip, and it came out AWESOME!!
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Instructions
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.
Author's Comments
This stew is named, because once assembled the cook can be absent while it slowly cooks.
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