When the onions become translucent I add a large can of tomato juice and two small cans of tomato sauce and bring to a simmer.
In an oven safe pot I put the stew into a 300-325 degree oven for two to three hours. Checking the moisture periodically so that not too much moisture is lost.
The meat is so tender that you can cut it with a fork. Serve with warm bread or rolls. Great for a cold winter day.
"Mom's Stew"
2 lbs lean stew meat
2-3 carrots, sliced round
2-3 potatoes, cubed
1 onion, chopped
2 large cans tomato juice
(tomato sauce can be used)
2 T. vegetable oil
Brown meat in oil, add remaining ingredients and cook until tender. This can be simmered on a stove top, baked in the oven, or in a slow cooker. The longer and slower the better. Other herbs such as Rosemary, Bay leaves, Marjoram, or Basil can also be added for flavor. Salt and pepper to taste.
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