Paul Lynde Beef Vegetable Stew

5.0(5)

A friend of mine made this one night when she had us over for dinner and I have been making it every since, It's become a family favorite. This is a great recipe for cold winter days when you don't feel like fussing in the kitchen. I serve with warm bread or biscuits. Paul Lynde Stew Quantities can be increased depending on the size of your dutch oven and how many people you are going to be feeding. The quantities listed are for a "basic" size dutch oven.

by Cathi Allen·published 1999-10-14

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Stew

Servings

1 pot

Total time

Calories / serving

3364 kcal

Ingredients (10)

serves

2 -3 lbs lean stew meat
1 (15 ounce) can carrots, sliced, drainedcarrot
1 (14 1/2 ounce) can green beans, drainedgreen-beans
1 (15 ounce) can sweet peas, drained (I prefer LeSeur)
1 (14 ounce) can stewed tomatoesstewed-tomatoes
1 (10 1/2 ounce) can French onion soup
1/2 cup white winewhite-wine
4 tablespoons dry tapioca
2 tablespoons brown sugarbrown-sugar
2 -3 bay leavesbay-leaf

Instructions (4 steps)

01Layer the above in dutch oven.
02Bake at 250 degrees for 6 to 8 hours.
03Stir after the first hour and then every hour or so thereafter.
04Potatoes are optional Give them about 3 hours to cook (good size pieces).

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Rich recipe — supports nutrition-aware planning.