See Also: Beef Dishes · Cooking Club
Our Famous 70 Minute Stew
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is great in a clay pot cooked in the microwave oven, but if your microwave is too small to accomodate it, use your conventional oven. It will take about 2 1/2 hours to cook. Do not preheat the oven, place the clay pot into a cold oven and turn the temperature to 375-400 degrees.
2 pounds chuck roast
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon basil, crumbled
1/2 teaspoon Sweet Hungarian paprika
1 onion, chunked
1-2 carrots, chunked
1-2 potatoes, chunked
2-3 cloves minced garlic
1 can cream of tomato soup (one of the few times you will see us use canned soup!)
1/2 can of red wine, or apple cider
1 bay leaf
1 handful fresh or frozen green peas
Soak the lid of a Schlemmertopf or other clay pot with 2 inches of water. In meantime, cut the roast into bite-sized pieces, trimming away fat. Place the meat in the bottom of the clay pot, add the seasonings and the vegetables. Add the soup, broth, and add the bay leaf. Drain the water from the lid, place on top, and microwave on high power for 10 minutes, then on half-power for about 60 minutes, or until meat is done. Put the uncooked peas over the top, cover, and let stand on the counter for 5-10 minutes. Serve.
Recipe created 1994-07-11.
