There should be some...in, out, in, out, in, out....not to mention the white knuckle endurance test hubby puts the poor things through! Came home empty handed but it was nice to open the door to the welcoming scent of an oven stew that was bubbling away all afternoon in a 300º oven.
If the cool weather inspires you to make "comfort food" here is the easiest stew on the planet to make, and it is guaranteed to turn out every time. I cooked mine from two till five this afternoon, and the doubled recipe turned out perfectly.
1 lb of lean beef, cut in good sized pieces
1/4 cup flour
1 little can of pizza sauce
1 cup of carrots, sliced
1 cup of rutabaga, cubed
1 cup of onion in large pieces
1 cup of celery
1 1/2 cups of beef broth
Layer ingredients in exact order, in oiled, lidded pot, or casserole. (I used an oval Le Crueset roaster), tossing the meat in the flour to nicely coat. Pour the pizza sauce over the meat. Layer the carrots, rutabaga, onion, celery and potatoes if you wish. Pour broth over all. Place covered dish in oven for approximately two to three hours, depending on the size of the beef piece. Try to leave the stew alone to "do its thing". There is no need to worry about burning, or over cooking with this method! It is amazing. Add salt and pepper at the table if you wish, but I really find that the stew is seasoned just right using the pizza sauce. I double this recipe to have leftovers. The doubled recipe yeilded 6 huge servings of 6 points each. (a shallow Corelle soup bowl full) I use the leanest beef imaginable, and leave it in large chunks. It is best to calculate the points based on exactly the meat you are using, and your choice of vegetables because it makes a big difference in the point values!