A good stew for the family. You can put it in the oven, go shopping and forget about it.
Other names: Barbecue steak, cross rib steak, fluff steak, patio steak, shoulder clod steak.
A beef cut (steak) from the chuck of the steer. This steak cut can be cooked using any slow, moist cooking method including stewing, crock pot or simmering.
- 2-3 lbs of beef (rump roast or family steak are good choices)
- 2 medium onions-sliced
- 2 large potatoes-sliced
- 1 cup carrots-diced
- 1 small can of peas(drained) 1/2 pkg frozen
- 1 can tomato soup 1/2 can of water
- 1 tsp salt
- optional: bay leaf
Place all ingredients in a 3 quart-size casserole dish with a tight fitting lid.
Bake at 275 for 5 hours.