Oven Stew
From Culinary Arts Cook Book Lutheran Home and Service for the Aged.
Source and licence
From Culinary Arts Cook Book Lutheran Home and Service for the Aged, printed page 78, digitised by the Internet Archive: https://archive.org/details/Culinary_Arts_Cook_Book_Lutheran_Home_and_Service_for_the_Aged
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 4 lb. pot roast
- 8 medium white potatoes
- 6 carrots salt
- 2 large onions
- 3 stalks celery
Method
- 6 to 8 medium white potatoes 2 Tbsp.
- chopped parsley 6 carrots salt and pepper 2 large onions 2 Tbsp.
- tapioca 3 stalks celery 1 24-oz.
- can V-8 3 to 4 lb.
- pot roast, vegetable juice cocktail cut into cubes (or stew meat) Wash and prepare vegetables, cut up coarsely.
- Place vegetables and beef in large kettle or Dutch oven.
- Add the parsley, seasonings, sprinkle with tapioca and add juice.
- Cover, bake at 250 degrees for 3% - 4 hours, or until tender.