Dont Peek Company Stew Recipes

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NO PEEK STEW



No Peek Stew image

Very good for a cold day and easy to make! You can put it in the oven, and almost forget about it, while you do other chores.

Provided by longhornmel

Categories     Stew

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs round steaks, cut into cubes
1 package dry onion soup mix
1 cup water
1 (10 ounce) can cream of mushroom soup
1 (4 ounce) can sliced mushrooms (optional)

Steps:

  • Preheat oven to 300.
  • Put ingredients into a 2 1/2 qt casserole dish and cover.
  • Bake at 300 for 2-3 hours.
  • DO NOT PEEK!
  • Serve over fluffy rice or noodles.

Nutrition Facts : Calories 524.3, Fat 30.4, SaturatedFat 11.3, Cholesterol 165.6, Sodium 1409.3, Carbohydrate 11.1, Fiber 0.6, Sugar 1.5, Protein 48.8

DON'T PEEK STEW



Don't Peek Stew image

I have eaten this dish many times, but have not made it. It is delicious. I have been thinking of doing it in the crockpot and see if it is as good, but have not yet.

Provided by Darlene Summers

Categories     Stew

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs stewing beef (cubed)
5 medium potatoes (cut into large cubes)
6 carrots, cleaned and sliced round
2 stalks celery (sliced)
1 onion, cut into thin slices
1/4 teaspoon garlic salt
3 tablespoons minute tapioca
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1 quart tomato juice

Steps:

  • Using a large Dutch oven, put in the beef first--this is the first layer.
  • The 2nd layer is carrots.
  • The 3rd layer is celery.
  • The 4th layer is onions.
  • Then combine all of the dry ingredients.
  • Combine dry ingredients with tomato juice.
  • Pour this mixture over the meat and veggies.
  • Cover with lid or foil.
  • Bake 5 hours at 200 degrees.
  • The secret is the slow baking and not peeking.
  • DON'T PEEK!

DON'T PEEK COMPANY STEW



DON'T PEEK Company Stew image

This is my mother's recipe from the 1960's. This was her winter go-to company recipe. She served it over rice, noodles or mashed potatoes with a green salad and crescent rolls. You can leave it in the oven for up to 8 hours if you like, but not less than 4 hours. It can also be cooked in a crock pot. Cook on low for 8 hours or 4...

Provided by Cindy McLaughlin

Categories     Other Soups

Time 4h20m

Number Of Ingredients 13

PREP WORK
2 lb sirloin tip, cut into 1-1/2" cubes
1 medium onion, sliced & separated
3 stalk(s) celery, cut on the diagonal about 1-1/2'" long
6 medium carrots, cut on the diagonal about 1-1/2" long
8 oz mushrooms, canned
MIX
2 tsp salt
1 Tbsp sugar
3-4 Tbsp tapioca
1/4 tsp black pepper
1 Tbsp garlic, chopped
12 oz tomato juice

Steps:

  • 1. Line a 9"x13" pan with heavy duty foil. /use one sheet in the length of the pan and one sheet in the width. Be sure to leave enough overlapping to seal the entire contents.
  • 2. Put meat and vegetables in foil-lined pan.
  • 3. Mix dry ingredients together and sprinkle over meat and vegetables.
  • 4. Pour tomato juice over all. Cover with foil and seal edges so that contents are completely covered and sealed.
  • 5. Bake in a preheated 250 degree F oven for 4 hours. DON'T PEEK!
  • 6. Can be served over rice, noodles or mashed potatoes.

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