Things You'll Need
2 cups dry bread crumbs
2 tsp. salt
1 tsp. pepper
8 lbs. stew beef
4 lbs. carrots, cut into 1 inch pieces
4 lbs. potatoes, quartered
4 onions, quartered
6 to 8 celery stalks, cut into 1 inch pieces
6 26-oz. cans tomato soup
8 cups beef broth
Long handled spoon
When people purchase a table or counter-top roaster oven, some are surprised to find out that you can cook all types of meals in the oven including terrific stews. Roaster ovens are extremely practical in that they can be set up anywhere, are portable and do not heat up the kitchen like a traditional oven. They also allow you to cook for a crowd very easily. Stew ingredients can include any vegetables you choose.
In a large bowl, combine bread crumbs, salt and pepper. Work in small batches and coat the 8 lbs. of stew beef in the bread crumb mixture.
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Place the meat into the roaster. Add the remaining ingredients. With a long handled spoon, stir the mixture until the soup is smoothly incorporated into the broth and the meat and vegetables are thoroughly coated.
Cover the roaster and set the temperature control to 250 degrees Fahrenheit.
Cook the stew for a minimum of 4 hours. The stew can cook for up to 7 or 8 hours and only improve in flavor.
For a thicker stew, add 2 cups of quick-cooking tapioca to the mix when you add the vegetables and broth.
You can also thicken the stew by mixing together 1/4 cup cornstarch and 1 cup water. Add to the stew approximately 1/2 hour before serving for a thickened stew.
For a variation of the stew, omit the soup, double the beef broth and add 3 tbsp. of paprika. Cook for the same amount of time, adding cornstarch thickener at the end of the cooking process.
Feel free to add any vegetables you desire to the stew. Some to consider are green beans, turnips and mushrooms. Use in amounts that seem appropriate to the other vegetables.
Freeze leftover stew into family-sized portions for quick and easy dinners for another day.