SKIERS STEW
9:53 PM
"I survived Christmas" don't they make tee-shirts that say that? Well I did and had a rather great time doing it. The whole family was here. Good food, and good times flowed. Not to mention the piles of dishes too. I love cooking, but even I got tired and closed the kitchen down. This recipe for "Skiers Stew"is so easy and delicious it's like you have closed the kitchen, sort-of. The whole premise of this stew is that it cooks all day. So while your out skiing it slowly cooks in the oven. And when you get home it READY! Preferably you have stopped and bought a fresh baguette to complete the meal. Thats exactly what Mike and I, Roz and thad did last Monday. It was a beautiful sunny day with great snow. You have to "SKI THE BEAV" Ya'll have a Happy New Year!
Bon Appetite , Peggy
"SKIER'S STEW'
2 1/2 lbs. beef cut into 1 inch cubes
8 medium potatoes, quartered
8 large carrots cut into chunks
2 bay leaves
1 package (1 1/2 oz) dried onion soup
1 can cream of mushroom soup
1 can cream of celery soup
1 8oz can tomatoe sauce
Turn the oven to 275. In a large dutch oven with a tight fitting lid. Make a layer of half the beef, then half the vegetables; repeat. Mix the soups and tomato sauce together. Add bay leaves on top and finish with soups. Bake 6-8 hours. Or if you'll be gone longer then lower the heat to 250
I like to add a couple of cups of peas at the end
Turn the oven to 275. In a large dutch oven with a tight fitting lid. Make a layer of half the beef, then half the vegetables; repeat. Mix the soups and tomato sauce together. Add bay leaves on top and finish with soups. Bake 6-8 hours. Or if you'll be gone longer then lower the heat to 250
I like to add a couple of cups of peas at the end
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