Pocket Stew Recipe
The pocket stew is a ground beef preparation baked with vegetables like onions, potatoes and carrots. Shaped into patties and seasoned with salt and pepper, the pocket stew can be served with a side salad as a full and filling meal.
Ingredients
| Ground beef | 1 1/2 Pound | |
| 4 slices Bermuda or Spanish onion | ||
| 4 cooked pared medium potatoes | ||
| Carrots | 4 Medium, cut into strips | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Shape meat into 4 patties, each about 3 inches in diameter and 1 inch thick.
Place patties on 25x 8 inch piece of heavy duty aluminum foil.
Top each patty with an onion slice and a potato.
Arrange carrots around meat.
Season with salt and pepper.
Fold foil over potatoes and carrots, seal foil securely and refrigerate.
About 55 minutes before serving, place Pocket Stew on ungreased baking sheet.
Bake in 400° oven until carrots are tender, about 45 minutes.
Note: If you wish to serve individual portions, divide ingredients among 4 toil packets.
Place patties on 25x 8 inch piece of heavy duty aluminum foil.
Top each patty with an onion slice and a potato.
Arrange carrots around meat.
Season with salt and pepper.
Fold foil over potatoes and carrots, seal foil securely and refrigerate.
About 55 minutes before serving, place Pocket Stew on ungreased baking sheet.
Bake in 400° oven until carrots are tender, about 45 minutes.
Note: If you wish to serve individual portions, divide ingredients among 4 toil packets.
Chef
