Stay Abed Stew
Yield
4 servingsPrep
10 minCook
5 hrsReady
5 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, steak
cubed |
|
| 1 | cup |
carrots
sliced |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | can |
tomato soup
|
|
| ½ | can |
water
soup can water |
*
|
| 1 | large |
potatoes
peeled, sliced |
|
| 1 | each |
bay leaves
remove after cooking |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, steak
cubed |
|
| 237 | ml |
carrots
sliced |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | can |
tomato soup
|
|
| 0.5 | can |
water
soup can water |
*
|
| 1 | large |
potatoes
peeled, sliced |
|
| 1 | each |
bay leaves
remove after cooking |
*
|
Directions
Put all ingredients in a casserole with a tight fitting lid.
Bake at 275℉ (140℃). for 5 hours.
Add any leftover chicken, celery, etc. to this.
