Mary Francis’s All Day Stew
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Mary Francis | 📂 Category: Entrees A comforting all-day stew featuring tender beef, root vegetables, and a rich broth cooked low and slow. Perfect for a hearty family dinner with minimal active prep.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | All day | None | 6 servings |
🔪 Key Equipment
- Roaster
- Knife
- Cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 pkg | Little Onions | Whole |
| 3 lb | Stew Meat | Cubed |
| 1 #2 can | Tomatoes | Canned |
| 1 can | Peas | Canned |
| 1 1/2 tsp | Salt | Standard |
| 3 | Carrots | Cubed |
| 1 pinch | Pepper | To taste |
| 1/4 c | White Wine | Dry |
| 1/2 c | Consomme | Liquid |
| 3 T | Tapioca | Instant |
| 1/4 c | Bread Crumbs | Dry |
| 1-2 | Potatoes | Added about 2 hours before eating |
Instructions
Preparation and Slow Cooking
- Combine the 3/4 pkg little onions, 3 lb stew meat, 1 #2 can tomatoes, 1 can peas, 1 1/2 tsp salt, 3 carrots, pepper, 1/4 c white wine, 1/2 c consomme, and 3 T tapioca in a roaster.
- Cook in roaster at 250 degrees all day until meat is fork-tender and broth is thickened.
- Add the potatoes about 2 hours before you want to eat.
- Sprinkle with 1/4 c bread crumbs towards the end of cooking until golden and set.
💡 Make-Ahead & Storage: Assemble all ingredients in the roaster vessel the night before, cover, and refrigerate until ready to slow-cook the next morning.
Original Recipe Scan
