Paul Lynde's Beef Stew
A hands-off oven stew of lean beef with canned carrots, tomatoes, potatoes, onions, peas and green beans, consomme, white wine and tapioca, baked covered at 250°F for 6 to 7 hours.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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This oven stew, named in Sandra Mills's book for the comedian Paul Lynde, could not be easier: combine raw stew beef with drained canned vegetables, canned tomatoes, beef consomme, white wine, brown sugar, a bay leaf, tapioca and bread crumbs, cover and bake low and slow for most of the day.
The tapioca and crumbs thicken the gravy as it cooks, so there is no browning and no stirring.
Ingredients
- 3 pounds of lean stew beef
- 1 #2 can of diced carrots
- 1 #2 can of whole tomatoes (not drained)
- 1 #2 can of small whole potatoes
- 1 #2 can of small onions
- 1 #2 can of tiny peas
- 1 #2 can of small whole green beans
- 1/2 can of beef consomme
- 1/2 cup white wine
- 1 tablespoon brown sugar
- 1 bay leaf
- 4 tablespoons tapioca
- 1/2 cup bread crumbs
- Salt and pepper to taste
Instructions
- Drain. Drain all the canned vegetables except the tomatoes.
- Combine. Combine everything in a covered casserole or Dutch oven.
- Bake. Bake covered at 250°F for 6 to 7 hours. Remove the bay leaf before serving.
Tips
- A #2 can holds about 20 ounces, or 2 1/2 cups.
- Use quick-cooking tapioca; it dissolves and thickens the gravy.
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