4 HOUR STEW

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4 HOUR STEW image

Categories     Soup/Stew     Beef     Bake     Vegetarian     Wheat/Gluten-Free     Fall     Winter

Yield 6 Bowls

Number Of Ingredients 15

2# Stew Meat (Hamburger may be substituted)
5 lg. Carrots (Baby Carrots may be used)
2 lg. Onions
3 lg. Spuds (Potatoes)
6 stalks of Celery
2 tsp. Lemon Juice
1 Tbs. Worcestershire Sauce
1 Tbs. Sugar
1 small can Tomato Sauce (**gluten-free if needed)
1/2 C Catsup (**gluten-free if needed)
1/8 tsp. Thyme
1/2 tsp. Paprika
1/8 tsp. Oregano
2 Bay Leaves
1 quart Water

Steps:

  • *If your diet is gluten-free make sure all the ingredients are or can be gluten-free. (I make recipe gluten-free) Cut Meat and Veggies into bite size pieces. Brown Meat, seasoning with Salt & Pepper Place ALL ingredients in an "oven safe" dutch oven or roaster. Bake (or slow cook on High) at 350 degrees for 4 hours and spuds and veggies are tender. (Add a bit more time if using a slow cooker) Stirring occasionally. ADD salt when nearly done.

*** Explore more 4 HOUR STEW Recipes »

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