BEEF STEW IN A BAG Ingredients needed:
2 pounds rump roast cut into one and one-half-inch cubes (or you can buy pre-cut stew meat) 3 cups frozen vegetables (the child's choice) 1 to 2 cups chopped aromatics (onions, celery, bell peppers and these can be purchased frozen as well) 1 potato, cubed 1 beef bouillon cube One and one-half cups very hot tap water One-fourth cup all-purpose flour 1 teaspoon salt One-half teaspoon freshly ground black pepper One-eighth teaspoon thyme 1 bay leaf Line a 13 x 9-inch baking pan with pieces of aluminum foil (heavy duty foil is recommended) that are long enough to overlap over the pan with plenty of room underneath. Place the beef, vegetables, aromatics, & the potato in the pan & toss. In a bowl dissolve the bouillon cube with the water then stir in the flour until blended. Pour the mixture over the meat & vegetables & spread evenly in the pan. Sprinkle the mixture with salt, pepper, and thyme, and toss in the bay leaf. Bring the edges of the foil together and tightly seal all edges. Cut 2 or 3 slits in the top of the foil dome for steam to escape. If the child wants to put the stew in the oven, don't preheat it. Slide the pan in the oven and then turn it to 375 degrees and cook for about 2 hours 15 minutes, or until the potatoes and vegetables are tender. Remove from the oven and CAREFULLY cut the foil away, stir, and serve. (Serve over cooked rice for a south Louisiana-style stew.) If you preheat the oven, cook this one dish meal for about 2 hours. Bake until done --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
