Best No Peek Mystery Stew Recipes
DON'T PEEK STEW
I have eaten this dish many times, but have not made it. It is delicious. I have been thinking of doing it in the crockpot and see if it is as good, but have not yet.
Provided by Darlene Summers
Categories Stew
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Using a large Dutch oven, put in the beef first--this is the first layer.
- The 2nd layer is carrots.
- The 3rd layer is celery.
- The 4th layer is onions.
- Then combine all of the dry ingredients.
- Combine dry ingredients with tomato juice.
- Pour this mixture over the meat and veggies.
- Cover with lid or foil.
- Bake 5 hours at 200 degrees.
- The secret is the slow baking and not peeking.
- DON'T PEEK!
NO-PEEK BEEF STEW
A real standard in our household -- great for company, and my husband always raves! NOOOOOO preparation (except opening cans!). Cooks all day in the slow cooker, and then YUM! Serve over rice or noodles.
Provided by Lovesmurfs
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h28m
Yield 6
Number Of Ingredients 5
Steps:
- Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms and dry red wine into a slow cooker. Cover and cook on low for 8 hours.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 9.3 g, Cholesterol 85.4 mg, Fat 24.3 g, Fiber 0.9 g, Protein 27 g, SaturatedFat 9 g, Sodium 904.5 mg, Sugar 3.2 g
NO-PEEK BEEF STEW WITH RED WINE
This has been my mothers beef stew recipe for my whole life. I'm not sure where she got the recipe, but it's been passed around and around. It is very rich and super delicious!
Provided by ShanH
Categories Stew
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine soups, wine, water, parsley, salt and pepper in an oven proof covered dutch oven.
- Add raw stew beef and vegetables.
- Toss to cover.
- Bake at 300 degrees for 5 hours. DO NOT STIR.
- You can use less wine and more water as long as there is 3 cups of liquid used.
Nutrition Facts : Calories 1074.5, Fat 32.2, SaturatedFat 11.8, Cholesterol 131.5, Sodium 1135, Carbohydrate 112.8, Fiber 13, Sugar 19.2, Protein 62.1
OVEN 5 HOUR BEEF STEW
This is a great stew recipe from an elderly friend who served it for years for her family. I finally got her to share!! This is very easy to prepare, and my family really enjoys it!
Provided by HisMonie
Categories Stew
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all above ingredients into a large baking dish; cover with aluminum foil.
- Bake for 5 hours at 250 degrees-- NO PEEKING!
NO PEEK BEEF STEW
This has always been one of my family's favorite winter Sunday suppers, but it's good anytime of year. A fresh hot loaf of crusty bread tops the whole meal off. HINT: If you're like us and don't like mushy peas, add them (thawed)about an hour before serving.
Provided by Kathleen Brigham
Categories Beef
Time 8h15m
Number Of Ingredients 8
Steps:
- 1. Place stew meat, and all vegetables in slow cooker.Sprinkle dry soup mix over all and toss to blend soup mix through. In bowl combine mushroom soup and wine "fold" into meat and veggies till all is coated. cook on LOW for 6 - 8 hours. enjoy!
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