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Stayabed Stew

A Go Cook! print original.

Prep: 10 mins Cook: 5 hours Yields: 4 to6 servings.

This was a common cold weather dinner I learned as a tween. My first dump-and-bake.

Ingredients

  • 2 pounds beef stew meat, cubed
  • 1 cup sliced carrots
  • 2 onions, chopped
  • 1 teaspoon salt
  • dash of pepper
  • 1 can cream of tomato soup
  • ½ soup can of water
  • 1 big potato, sliced
  • piece of bay leaf

Instructions

  • Preheat oven to 275°F.
  • Mix all ingredients in a lidded casserole.
  • Cover and bake for 5 hours.

Chef's Notes

Source

This was my mother's favorite recipe from Peg Brakken's classic "I Hate to Cook Book" from 1960.

My Take

The 5 hour cooking time allows a wonderful browning of the beef chunks from the Maillard Reaction, while giving time to literally go back to bed while it cooks.

Who can find cream of tomato soup anymore, so just use regular condensed tomato soup.