Hunter's Stew Recipe
Ingredients
2 pounds (907 g) boneless beef chuck, cut in 2-inch (5 cm) pieces
2 large carrots, pared
4 medium potatoes, pared
1 medium onion, halved
1 teaspoon (5 ml) salt
1/2 teaspoon (2 ml) pepper
1 can (10 3/4 ounces or 305 g) condensed tomato soup
1/2 cup (125 ml) water
Directions
Assemble Food Grinder with Coarse Disc.
Grind meat into a 9x9x2-inch (23x23x5 cm) baking pan.
Assemble Salad Maker with Thick Slicer Disc and process carrots, potatoes, and onion into pan with meat.
Mix salt, pepper, soup, and water and pour over meat and vegetables.
Cover tightly with foil.
Bake at 300°F (150°C) for 2 hours.
Grind meat into a 9x9x2-inch (23x23x5 cm) baking pan.
Assemble Salad Maker with Thick Slicer Disc and process carrots, potatoes, and onion into pan with meat.
Mix salt, pepper, soup, and water and pour over meat and vegetables.
Cover tightly with foil.
Bake at 300°F (150°C) for 2 hours.
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