"A community cookbook with some surprising recipes" by Michael Hastings. "Feeding the Flock": a cookbook from The Shepherd's Center of Greater Winston-Salem. Recipe from Elizabeth Lovett. Winston-Salem Journal: January 16, 2013.
Yield: 4 servings
Prep time:30 Minutes
Cook time:5 Hours
Ingredients
1 pound(s) stew meat, cut into chunks
2 or 3 potatoes, peeled and sliced into chunks
1 onion, chopped
1/2 box(es) frozen peas
1 can(s) tomato soup
1/2 can(s) of water (half a soup can)
1/2 can(s) of milk (half a soup can)
1 bay leaf
Preparation
Dump all ingredients into an ovenproof pot. Bake for 5 hours at 200 degrees. No stirring necessary.
