| J.P. Baumgartner Ranch Stew
From: Joe's Uncle Peter
This is an easy one-pot meal and can be cooked
while you're doing chores. The low temperature keeps the
vegetables from overcooking and falling apart during the lengthy
cooking time. Serve with warm, garlic bread, a green salad and
bottle of red wine for an easy, delicious meal.
|
|
| 2
pounds Morris Grassfed top round, trimmed of all fat and
connective tissue
Salt and pepper to taste
2 large, yellow onions, sliced
6 garlic cloves, sliced
4 potatoes, peeled and cut into 1-inch cubes |
|
| 3 carrots,
scraped and cut into 1-inch lengths
3 celery ribs, cut into 1-inch lengths
1 cup thickly sliced mushrooms
2 cups shelled fresh or frozen peas
About 5 cups plain or spicy tomato juice |
|
| Preheat oven to 350
degrees F. Quickly rinse beef under running, cold water and pat
dry with paper towel. Cut into 1-inch cubes and season to taste
with salt and pepper. Transfer to a Dutch oven or other heavy,
ovenproof casserole. (I've also used a Crock Pot for this recipe
and it works just fine.) Add the onions, garlic, potatoes,
carrots, celery, mushrooms and peas. Shake tomato juice well and
then pour in enough to cover the ingredients by about 1/2 inch.
Cover tightly and place in oven above baking sheet or large piece
of aluminum foil set on lower rack to catch any juice overflow.
(If using a Crock Pot, set on low.) Cook until meat is tender,
about 4 - 6 hours. Serves 8.
©Copyright 2004
T.O. Cattle Company
|
|