My daughter and her fiance recently came to visit on the same weekend we hosted our Sunday evening small church group. So I wanted to fix a dual purpose meal: Sunday lunch for the kids before they headed back to school and supper for our guests later in the day.
The solution was Anne’s favorite meal, French Stew, and it was a winner with both crowds. As this week’s blog recipe, it’s fulfilling several more purposes. Now that it’s recorded electronically, I can add it to the family recipe cookbook Anne wants before she sets up housekeeping. And all our small church friends who requested the recipe can get it here, too. Wa-hoo!
Without further ado, here’s the recipe for Anne’s favorite meal. It’s my take on the French Stew recipe from Once a Month Cooking by Mimi Wilson and Mary Beth Lagerborg, a cookbook my mom gave me in the early 1990s.
1 1/2 pounds lean stew meat, chopped 1 cup water
1 10 3/4-ounce can beef consume 1/3 cup red wine vinegar
3 large peeled and sliced carrots 1/4 cup minute tapioca
1 16-ounce can whole green beans, drained 1 tablespoon brown sugar
1 16-ounce can small peas, drained 1/2 cup fine, dry bread crumbs
1 16-ounce can peeled tomatoes 1 bay leaf
1 8 1/2-ounce can whole onions, drained 1 tablespoon salt
or 1 cup coarsely chopped onions 1/4 teaspoon pepper
Mix ingredients in the crock pot and stir. Cook for 8 to 10 hours on low. Makes 8 servings. To freeze, cool and ladle into a 14 cup freezer container. To serve, thaw and heat in large pot until bubbly.