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Beef Stew In Foil

Farm.Fares's picture
Ingredients
  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
Directions

GETTING READY
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.

MAKING
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.

SERVING
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes
Servings: 
6

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