This has been an emotional couple weeks for a lot of people--we in the primitive crafting world lost a dear friend~Sandy Schmidt~who lost her battle with cancer on September 5th, and her memorial was held on the 10th. Then 9/11 and the memories wrapped up with that and then the flooding in Colorado and other stressful things going on in the world, so I thought that some warm comforting stew would be good to curl up with. Also, I think fall is on the way! I actually had to break out 'Big Black' which is a over large black sweater that I have had since 95 and I am sure I will end up being buried with it! It has lost some buttons, the other buttons have lost their coverings and there are snags from various kitties and pups that I have had over the years but I love that sweater! Hubby has tried to replace it from time to time, but I haven't found a sweater that has the same feeling! Anyway, Big Black lives in my closet from spring thru summer, and I actually had to pull her out the other morning and put her on! So I know fall is on the way!
This is a recipe that came to us thru the weekly flyer from the market we used to go to when I was growing up. It is a wonderful put in the oven and forget about dinner--perfect for those busy fall days--and I am sure it would work just as well in a slow cooker~
2 lbs stew meat cubes, or 2 lbs boneless chuck roast cut into cubes
5 potatoes, peeled and cut up
3 carrots, cut up
1 large onion, cut up
1 (10 3/4 oz) can cream of celery soup
1 (10 3/4 oz) can cream of mushroom soup
1 (8oz) can tomato sauce
1/2 cup water
1 pkg dry onion soup mix
Preheat oven to 250 degrees. Layer meat and vegetables in large roaster pan. Mix soups, tomato sauce, water and soup mix together. Pour over meat and vegetables and cover. Bake 4 hours. Uncover. Continue baking 1 hour longer. Makes 8-10 servings.
Here is a link to wonderful stew that I discovered last year--Autumn Beef Stew -- it was here that I tried parsnips for the first time and I fell in love! It is a wonderful stew, with parsnips, tender chunks of beef, butternut squash and other wonderful fall veggies, with a apple cider and beef stock broth. Yum! I am thinking about trying it this fall with pork, since it has the apple cider in it and apples are so good with pork.
I hope you enjoy both of these stews and I will be back this Friday with more nummy recipes!