Students' Stew

Put into a large cast iron pot the following


  • 1 lb beef stew meat
  • 4 carrots cut into chunks
  • 2 potatoes cut into chunks
  • 2 onions cut into chunks
  • 2 stalks of celery, cut into chunks
  • 15 oz can of whole tomatoes, undrained
  • 1 heaping teaspoon of instant coffee
  • 1 beef boullion cube
  • 1/4 cup minute tapioca or cornstarch
  • dash of thyme, oregano, and salt to taste
Cook at 300 degrees F for 3 hours, then add the quartered potatoes, and cook for another 2 hours. Optionally add water and/or wine for final 2 hours of cooking.

Also see:

http://www.lodgemfg.com/recipe/oven-beef-stew

This gives nutritional facts: https://temeculablogs.com/dutch-oven-stew/


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