After Church Stew Food

SCOTTISH SUNDAY-AFTER-CHURCH ROAST BEEF

Scottish Sunday-After-Church Roast Beef image

Make and share this Scottish Sunday-After-Church Roast Beef recipe from Food.com.

Provided by ElaineAnn

Categories Roast Beef

Time 4h45m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs english-cut roast or 3 lbs chuck roast
2 onions, chopped
4 carrots, sliced thin
4 stalks celery, sliced thin
salt and pepper
1/2 cup water

Steps:

Rinse roast and put in a covered roaster with about 1/2 cup water.
Add onions, carrots and celery. Salt and pepper roast. Cover roaster with lid.
The secret of a very tender roast is to cook it slow at 275° for 3 hours, until tender and roast falls apart.
When cooked, you can make gravy from drippings , if desired.

AFTER-CHURCH STEW

After-Church Stew image

The house will smell wonderful when you return from church. Great served with biscuits and jelly!

Provided by Jane

Categories Beef Soup

Time 4h

Yield 8

Number Of Ingredients 10

Ingredients

1 ½ pounds lean beef, cut into 1 1/2-inch cubes
1 ½ teaspoons salt
½ teaspoon dried basil
¼ teaspoon ground black pepper
4 carrots, halved lengthwise and sliced
2 onions, cut into 1/2-inch slices
2 stalks celery, sliced diagonally
1 (10.75 ounce) can tomato soup
½ (10.75 ounce) can water
3 potatoes, peeled and cut into cubes

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Spread beef cubes into a 3-quart casserole dish; season with salt, basil, and black pepper. Arrange carrots, onions, and celery atop the beef cubes. Pour soup and water over the beef and vegetable mixture. Cover the dish with aluminum foil.
Bake in preheated oven for 3 hours.
Arrange potatoes over the stew; continue baking until potatoes are tender, about 45 minutes more.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 23.3 g, Cholesterol 45.4 mg, Fat 7.4 g, Fiber 3.9 g, Protein 16.9 g, SaturatedFat 2.9 g, Sodium 518.3 mg, Sugar 5.1 g

AFTER-CHURCH STEW

After-Church Stew image

The house will smell wonderful when you return from church. Great served with biscuits and jelly!

Provided by Jane

Categories Beef Soup

Time 4h

Yield 8

Number Of Ingredients 10

Ingredients

1 ½ pounds lean beef, cut into 1 1/2-inch cubes
1 ½ teaspoons salt
½ teaspoon dried basil
¼ teaspoon ground black pepper
4 carrots, halved lengthwise and sliced
2 onions, cut into 1/2-inch slices
2 stalks celery, sliced diagonally
1 (10.75 ounce) can tomato soup
½ (10.75 ounce) can water
3 potatoes, peeled and cut into cubes

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Spread beef cubes into a 3-quart casserole dish; season with salt, basil, and black pepper. Arrange carrots, onions, and celery atop the beef cubes. Pour soup and water over the beef and vegetable mixture. Cover the dish with aluminum foil.
Bake in preheated oven for 3 hours.
Arrange potatoes over the stew; continue baking until potatoes are tender, about 45 minutes more.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 23.3 g, Cholesterol 45.4 mg, Fat 7.4 g, Fiber 3.9 g, Protein 16.9 g, SaturatedFat 2.9 g, Sodium 518.3 mg, Sugar 5.1 g

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