Oven Beef Stew
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
2 tbsp flour
1 1/2 tsp salt
1/8 tsp pepper
1 1/2 lbs beef chuck cut in 1 inch cubes
2 tbsp fat
6 carrots, scraped and sliced
10 small onions, peeled
1 (6 oz.) can tomayto paste
1 clove garlic, peelded and cut fine
1 bay leaf
1/8 tsp thyme or savory
1 1/2 cps water
1 tbsp vinegar
1 1 (10 oz.) package quick-frozen peas
1 - Combine flour, salt, and pepper and dredge over meat until thoroughly coated.
2 - Brown meat in hot fat in flameproof 2-quart casserole or Dutch oven.
3 - Add carrots and onions.
4 - Mix tomato paste, garlic, bay leaf, thyme, water, and vinegar in saucepan and bring to a boil.
5 - Pour over meat.
6 - Start oven at moderate (350 degrees F.).
7 - Bake casserole, covered about 45 minutes.
8 - Add partially thawed oeas
9 - Cover casserole.
10 - Bake about 45 minutes longer or until meat and all vegetables are done.
Makes 4 to 6 servings.
I often make this on Thursdays, the day I run office and house and
top it all off with a dancing lesson at 5 o'clock. I start it at the lunch
hour break and time the final cooking to meet the dinner schedule.
Ny sons always know that on Mother's day at the stove there's always
enough for one--or four,or 5 more.