No Peek Beef Stew (A.K.A. Five Hour Beef Stew) Recipe
Servings: 1
Ingredients
- 2 lb Beef Stew Meat, (Not Browned), At least
- 5 x Potatoes, peeled and cubed
- 6 x Carrots, sliced round
- 3 x Onions, diced, (up to 4)
- 1 can (10-ounce) Green Peas in Juice
- 1 c. Celery, diced
- 4 Tbsp. Tapioca
- 1 tsp Granulated Sugar
- 1 slc White Bread, cubed
- 2 tsp Salt
- 1/4 tsp Freshly Grnd Black Pepper
Directions
- Serves Many
- The Cook and Kitchen Staff are proud to offer you our final sampling of
- By now, you're probably wondering about the Young Family's origin just a bit. The Cook and Kitchen Staff have offered you an English Toast with a Polish recipe and Irish methods of preparation while sampling various casseroles and a variety of desserts.
- If you haven't guessed, we're fifth-generation American, with European origins prior to the passage. We're a hodge-podge mix of Dutch, Irish, Scottish, and English, with marriages contributing French, German, Polish, and bits of Bohemian. We're a combination of nationalities and religions, and we gather together to celebrate the belief which blood is thicker than water, as it is the stuff which binds us together in one ever- expanding extended family, probably pretty much like yours!
- Place all ingredients as prepared in a Dutch Oven or possibly covered roasting pan.
- Bake in a 250-F degree oven for 5 hrs. Do not peek! If you do, you'll lose essential moisture from your stew and you'll end up with something along the lines of dry-out non-tasty stuff! After 5 hrs, remove from the oven, and stir before serving individual portions with buttered bread.
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