Mom’s and Marilyn’s Stew

Name: Mom’s and Marilyn’s Stew
Cuisine: European
Ingredients: 1 cup Heinz Tomato Ketchup; 1 pound Baby Carrots; 3 large stalks of Celery; 4 medium Parsnips; 4 medium Onions; 6 large Potatoes; 3 drops Tabasco Sauce; 3 drops Hot Pepper Sauce; 2 drops Worcestershire Sauce; 2 Bay Leaves (MARILYN’S NOTE: 2 large Bay Leaves. After the stew is cooked discard the bay leaves before serving.); 2 cups Frozen Green Peas; 2 medium Green Peppers; 3 pounds uncooked cubed Lean Beef OR Veal; 1/8 cup wine; Instructions; Wash, peel and cut up all veggies except peas and green peppers (Cut the veggies about same size as your stew meat). Place in soup pot. Add cubed beef (stew meat) to soup pot. Add the bay leaves.; In a 12 ounce glass, put 1 cup of Ketchup, a few dashes of Tabasco Sauce and a few dashes of Hot Sauce. If you like, add a splash of wine (or up to 1/8 cup). Fill rest of glass to almost top with water. Stir then pour over everything in pot.; Bring to a boil then cook on low for at least 2 hours covered. Add green peas and green peppers last 1/2 hr. of cooking.

Instructions

I’ve been making this recipe since I was 8 years old and it’s a family favorite and original from my Mom. You can use veal stew meat instead of beef if you wish, which is my Halloween Dinner tradition which has a great story behind it. ~ Marilyn Sultar

Updated at: Thu, 17 Aug 2023 05:12:11 GMT