Five-Hour Oven Stewhttps://www.penzeys.com/shop/recipes/five-hour-oven-stew/Sally likes to experiment with her cooking, constantly adding new flavors to old favorites. She has been making this stew for 30 years and still likes to play with the seasonings. Try a sprinkle of cinnamon and a dash of ginger for a burst of flavor.1 1/2 lbs. stew meat, beef or pork or boneless chicken thighs, cubed 6 Cups peeled, cubed potatoes (or small red potatoes unpeeled), about 4 large12 small whole pearl onions, or 2 medium onions cut into chunks, or 8 oz. frozen tiny onions (Sally prefers the tiny onions) 4 Cups carrots, peeled and cut into 3" rounds (5-6 medium carrots) 2 Cups celery, cut into chunks (2 large stalks) 1 15 oz. can petite diced tomatoes or 2 8 oz. cans tomato sauce 1-2 tsp. salt (to taste) 1/2-1 tsp. PENZEYS PEPPER (to taste)1-2 tsp. TURKISH OREGANO or PASTA SPRINKLE (to taste) 1/4-1/2 tsp. GRANULATED GARLIC POWDER (to taste)
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