See Also: Beef Dishes
Beef Stew in the Clay Pot
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Microwave time...70 minutes Conventional time...2 hours
For either method of cooking, I prefer a 3 quart clay pot such as Schlemmertopf or Romertopf. If using your microwave oven, make sure the pot fits. Either method produces a wonderful beef stew.
1 pound beef chuck roast, cut into small pieces
1-2 potatoes
1 onion
1 small yam or sweet potato
1-2 carrots
1-2 ribs of celery
1 parsnip or turnip
3-4 cloves garlic
1 bay leaf
1/2 teaspoon freshly ground pepper
1/4 teaspoon or more sea salt
1/2 teaspoon ground oregano, or several fresh snippings
1/4 teaspoon dried thyme, or snippings of fresh
1/4 teaspoon Zip or pinch of cayenne
1 cup fresh or canned chopped tomatoes, drained
1/2 cup burgundy wine, or beef stock
Soak the lid of the clay pot in water while you prepare everything else in the bottom part. Peel and chunk up the vegetables. Place the beef into the pot first, and then sprinkle on the seasonings. Cover with the vegetables, and then pour over the tomatoes and wine. Do not stir. Make sure that nothing is protruding up higher than the rest of the ingredients. Drain the lid and place on the casserole. Microwave on high for 10 minutes, then on half power for 60 minutes. It is not necessary to stir it, and is actually better if you don't. If using the conventional oven, do not preheat it. Assemble as directed, place the pot into the cold oven and cook at 425 degrees for at least 2 hours. It may take a little longer. Check it at 2 hours, and if necessary, add more time.
Recipe created 1996-10-22.
