No-Peek Beef Stew (A.k.a. Five-Hour Beef Stew)

Ready in 1 hour

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Ingredients

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1 10-oz can Green Peas in Juice
5 Potatoes; peeled and cubed
1 ts Granulated sugar
1/4 ts Black Pepper; freshly ground
2 lb Beef Stew Meat
6 Carrots; sliced round
3 Onions; diced, (up to 4)
1 sl White Bread; cubed
1 c Celery; diced
2 ts Salt
4 tb Tapioca

Original recipe makes 1

Servings  

Preparation

Serves Many The Cook and Kitchen Staff are proud to offer you our final sampling of recipes from the Young Family Reunion Recipe Collection, as unofficially published in a small cookbook entitled "Forever Young." By now, youre probably wondering about the Young Familys 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 havent guessed, were fifth-generation American, with European origins prior to the passage. Were a hodge-podge mixture of Dutch, Irish, Scottish, and English, with marriages contributing French, German, Polish, and bits of Bohemian. Were a combination of nationalities and religions, and we gather together to celebrate the belief that blood is thicker than water, as it is the stuff that binds us together in one ever- expanding extended family, probably pretty much like yours! Place all ingredients as prepared in a Dutch Oven or covered roasting pan. Bake in a 250-F degree oven for 5 hours. Dont peek! If you do, youll lose essential moisture from your stew and youll end up with something along the lines of dried-out non-tasty stuff! After 5 hours, remove from the oven, and stir before serving individual portions with buttered bread. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Aug 14, 1998, converted by MM_Buster v2.0l.

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