Paul Lynde Stew
by Cathi Allen
Prep time: 0:15
Overall time: 6:00
SERVINGS
6 servings scale / convert
INGREDIENTS
2 to 3 lb. lean stew meat
1 can sliced carrots, drained
1 can green beans, drained
1 can sweet peas, drained (LeSeur)
1 can stewed tomatoes
1 can french onion soup
1/2 cup white wine
4 tbsp. dry tapioca
2 tbsp. brown sugar
2 to 3 bay leaves
INSTRUCTIONS
Layer the above in dutch oven. Bake at 250°F for 6 to 8 hours. Stir after the first hour and then every hour or so thereafter. Potatoes are optional. Give them about 3 hours to cook (good size pieces).
CHEF COMMENTS
Great for cold winter days. I serve with warm bread or biscuits.
TAGS
soups, stews, vegetablebeefstew add tags
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1 Recipe Reviews
jenn
reviewed Paul Lynde Stew
Original recipe I took from TV years ago and it's a little
different than what's listed here...
Eliminate onion soup
Change white wine to red wine,
In addition to veggies listed also add drained can of small
whole white potatos,and drained can/jar of boiled white
onions.. put all in covered casserole mixing together, then
sprinkle brown sugar on top and a handful of the
tapioca....bake covered at 250 for 7 hours not stirring at all.
The dish caramalizes as it cooks and is a hit... so easy,
doesn't need to be watched...one of these meals you put in
oven and forget until timer rings it's done....
