Try this Stayabed Stew recipe, or contribute your own.
- Carbohydrate 6.29362 g
- Cholesterol 644.1011654 mg
- Fat 176.281118034 g
- Fiber 1.8657999663353 g
- Protein 156.285861384 g
- Saturated Fat 70.978096668 g
- Serving Size 1 1 Serving (969g)
- Sodium 852.9036232 mg
- Sugar 4.4278200336647 g
- Trans Fat 21.466379864 g
- Calories 2277 calories
Step-by-step
- Mix these things up in a casserole dish that has a tight lid.
- Put the lid on and put the casserole in a 275° oven. Now go back to bed. It will cook happily all by itself and be done in 5 hours.
Cooks frequently fail with low-temperature oven stews by overcrowding vessels beyond safe thermal limits or failing to account for the exponential moisture retention capacity of tight-fitting ceramic lids. Understanding how mass translates to thermal conductivity remains the primary metric for success when adapting proportions for different yields.
- Multiply all liquid components by the exact scaling factor rather than guessing, because canned cream of tomato soup requires precise water ratios to achieve the target viscosity at 275 degrees Fahrenheit.
- Cut raw potatoes into uniform half-inch slices to ensure starch gelatinization finishes simultaneously with the five-hour tenderness benchmark of the cubed stewing beef.
- Maintain a one-to-one ratio when substituting canned peas, though fresh green varieties demand blanching beforehand to prevent undesirable enzymatic degradation during extended heat exposure.
- Use heavy-gauge cast iron or ceramic casserole dishes featuring ground-edge lids to prevent steam escape over the mandatory three-hundred-minute cooking window.
Adjusting the total volume requires monitoring the internal moisture level closely during the final hour of baking. Proper heat retention relies entirely on unbroken seals throughout the prolonged roasting process.
