30 January 2011

Speedy Gonzales Sunday Stew

Dear Lissy,
We've just finished another beautiful Lord's Day.  Daddy preached on Joshua 1:8 tonight and I was convicted and challenged.
One of the hardest suppers to make is Sunday dinner.  Everyone is tired and hungry when they get home from church, and it's nice to have supper ready to whisk on the table in just a few minutes' time.  Of course, that means it has to be in the oven before you leave home, which can be a real challenge.

Enter Speedy Gonzales Sunday Stew. It goes together in just a few minutes the night before, and you pop it in the oven on Sunday morning and bake it while you're at church.  I usually serve it with a salad and rolls, also made up on Saturday.

Speedy Gonzales Sunday Stew
Serves 6
2-3# beef round or chuck roast, cut into bite-sized chunks
8 large carrots, peeled and cut into chunks
8 medium-large red potatoes, scrubbed and cut into largish bite-sized chunks
1 envelope of Lipton Beefy Onion soup mix (You may want to use 2 envelopes if the beef roast is at or just over 3#)
1/4 cup tapioca pearls (not the pudding)
2 Tbsp brown sugar
2-1/2 cups V-8 Vegetable Juice
Place beef and vegetable chunks in a large roasting pan.  Mix soup mix, tapioca, and brown sugar and pour over beef and veggies.  Pour V-8 over all.  Seal tightly with foil.  Bake at 250 degrees for 5 hours.  Serve hot.  The tapioca pearls will thicken the broth so that the stew doesn't need any extra attention once it comes out of the oven.

Sunday is a hard day to serve your family.  It's easy for selfishness to creep in and make us miserable.  Having an easy lunch pre-made takes some of the pressure off of an otherwise overwhelming day.


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