|Tagine: Spicy Stews from Morocco|
|by Ghillie Basan|
Few meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also call...
Results 1 - 10 of 99 for no peek stew
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Mix all ingredients ... with foil. Bake at 350 degrees for 3 hours. DO NOT PEEK! Great for busy afternoons--use your timed bake on the oven, if necessary.
Layer all ingredients, starting with stew meat. Sprinkle tapioca, ... in covered roaster at 250 degrees for 5 hrs. May add other veggies to your taste.
Put beef in large bowl. Add soups as is (do not dilute). Season. Mix well with hands. Add water (or wine) and mix again. Put in closely covered ...
Cut stew meat into bite ... for 3 hours. No peeking. At this ... on a busy day or a Sunday, I put it in my oven on time-bake. Serve over rice or noodles.
Put all ingredients ... hours. DO NOT PEEK! Let stand ... noodles. Serves 6. This can also be made in an appropriate sized crock-pot. Cook about 6 hours.
Mix all together ... then place heavy lid on top.) Bake at 250 degrees for 5 hours. NO PEEKING!! Serve with hot crusty bread, salad and a light dessert.
Mix and place in heavy roaster. Bake 5 or more hours at 250 degrees. Don't peek!
Mix meat and ... in a Dutch oven. Season to taste. Dissolve tapioca in tomato juice. Pour over meat mixture. Bake at 250 degrees for 5 hours. Do not peek!
Cut meat into ... seal tightly. Bake stew in slow oven ... juice and liquid from vegetables form nicely flavored gravy. The tapioca thickens it. Serves 6.
Combine all ingredients in heavy pan and bake at 250 degrees for 5 hours. DO NOT PEEK!
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