365 Days of Slow Cooking: No Peek Stew

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Wednesday, May 12, 2010

No Peek Stew


Serves 6
Ideal slow cooker size:  4 quart

1 lb beef stew meat or 1 lb roast cut into small, bite-size pieces
2 carrots, finely chopped
2-3 potatoes, cubed
3 celery stalks, finely sliced
2 T dehdrated onion or 1/2 cup chopped onion
1 tsp salt
1 tsp sugar
2/3 cup water
1 (10 3/4 oz) can of tomato soup
2 T dry tapioca

Combine all ingredients in slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Serve with freshly baked bread.

Review:
My mom used to make this recipe for us when we were little and we would call it "no puke stew" instead of "no peek stew" because we thought it tasted great. It is such an easy beef stewish recipe and there was no leftovers because everyone ate it all. My 4-year-old said she didn't want it because it was yucky but once I got her to try it she ate her whole bowl. One thing that I do is make sure to cut the carrots into very small pieces. That way, there not as distinguishable...most kids don't love cooked carrots. I wasn't planning on making this recipe in MAY, for goodness sake, but the weather has been so cold that it seemed like a good day for this yummy comfort food. 4 stars

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21 comments:

  1. This is very similar to a stew that my mom made growing up. We slow bake it though.
    (whatilove,whatido,blogspot.com)

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  2. My dad used to make this in the Dutch oven. Yummy!!

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  3. I have made this in a dutch oven or large pan and cooked it all day in the oven @ 250 degress.
    Yummy that way as well

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  6. I make this either in the crock pot or a chicken roaster or dutch oven like other said above. It's a family favorite!!! Even my super picky husband LOVES this. I'm allergic to carrots (lame, I know) so I leave those out. I've used diced rutabegas to add more nutrition and a little sweetness (though then I discovered I'm sensitive to those too, lol). It's great stuff!!!

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  7. Whats your favorite roast to cut up for this??

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  8. The best kind of roast to use is a cut from the chuck (like chuck roast, chuck eye roast) or I like cross rib roast too. Good luck!

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  9. This is close to our recipe for lamb stew. We use the leftover meat from a roast leg of lamb, and I add peas to mine, along w/other veggies. I always make extra gravy and use that for the stew. Yumm, making me hungry!

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  10. Dianne K7/6/13 17:42

    We never liked the 'red' stew. How do you think it would be with a can of beef broth or gravy instead of the tomato soup?

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  11. Anonymous11/6/13 17:41

    Hey, i know this may be silly but what is Tapioca? I know tapioca pudding? is it just that? is there a substitution i could use like cornstarch??
    thanks!

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  12. I use it as a thickener. Here is a post I did about it: http://www.365daysofcrockpot.com/2012/08/kitchen-tip-tuesday-why-do-you-use.html

    Cornstarch may work!

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  13. I used to make this but used oatmeal for the thickener. This sounds much better.

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  14. Hmmm, Judy, oatmeal? Never heard of that. I guess that would probably work in a pinch!

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  15. Karen,

    Wish I could blame it on Monday morning, but it was Tuesday! It wasn't oatmeal, it was corn flakes. :)

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  16. Please find something other than canned tomato soup to put in there. It has high fructose corn syrup and BPA's in it. Not good at all. This may taste good, but is not good for you.

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  17. JustOneVoice,
    Hmmmm I'll have to think about what would be a good substitute! Thanks for the suggestion.

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  18. Just so you know( @JustOneVoice & @Karen)... there are natural soups on the market made by Pacific, and various other organic brands that make tomato soup without high fructose corn syrup etc. It usually comes in a square box (big or small) and uses real milk etc. They're a great substitute! :)

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  19. This is my kind of recipe. I do not use alot of spices. Will definitely be making this. Thank you.

    Also you can make your own tomato soup. Just use tomatoes, brown sugar (or what ever is best for you) and flour.

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    Replies
    1. Do you have a recipe for home made Tomato Soup?

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