Five Hour Oven Stew

By Cookie67

Penzey's Recipe

Ingredients

• 1 1/2 lbs stew meat, beef or pork or boneless chicken thighs, cubed
• 6 cups peeled, cubed potatoes (or small red potatoes, unpeeled) about 4 large
• 12 small whole pearl onion, or 2 medium onions, cut into chunks, or 8 oz frozen tiny onions
• 4 cups carrots, peeled and cut into 3" rounds (5-6 medium carrots)
• 2 cups celery, cut into chunks (2 large stalks)
• 1 15-oz can petite diced tomatoes or 2-8 oz cans tomato sauce
• 1-2 tsp salt (to taste)
• 1/2-1 tsp Penzey's ground pepper
• 1-2 tsp Turkish oregano or Pasta sprinkle
• 1/4-1/2 tsp granulated garlic powder

Details

Servings 6

Preparation

Step 1

In a large oven-safe pan, combine all of the stew ingredients with the smaller amounts of spices. It is not necessary to brown the meat. Cover and bake at 250 for 4 to 5 hours. 30 minutes before serving, taste the stew and add the rest of the seasonings as desired.