Beef Stew in Foil
|Boneless chuck||1 1⁄2 Pound, cut in pieces|
|Potatoes||4 Large, peeled and quartered|
|Onions/12 small sized ones||6 Large, peeled|
|Carrots||6 Large, cut in half|
|Canned tomato sauce||8 Ounce (1 can)|
|Seasoned salt||To Taste|
|Sweet marjoram||1 Tablespoon|
1 For six servings, make double folds of regular (12-inch) foil or separate pieces of heavy-duty foil, each about 20" long.
2 Preheat the oven to 350°F.
3 On each foil wrap, spoon equal portions of meat and vegetables in the center.
4 Pour tomato sauce over each.
5 Sprinkle with seasoned salt and pinch of marjoram.(Oregano may be substituted for marjoram.)
6 Bring sides of foil together over food.
7 Pressing together firmly, make several folds.
8 Fold the ends and press tightly.
9 Store in the refrigerator until an hour and a quarter before mealtime.
10 On a baking sheet or in shallow pan, place the packages.
11 Bake in moderate oven for 1 to 1 1/4 hours.
12 Cut crisscross slits with scissors in top of the foil.
13 Fold back the corners; folding down to make a collar or rim around the edge to hold in juices.
14 Transfer, in foil, to individual serving plates.