No-Peek Beef Stew

Ingredients:

--Photo showing all ingredients is NA--

Step 1:

The chunks of meat are too large as they are, so each piece got cut into two or three smaller chunks.

Step 2:

Chop the potatoes into small cubes. I used about 6 potatoes total.

Step 3:

Prepare the carrots by chopping off both ends.

Step 4:

Chop the carrots into small disks. I chopped the largest disks into semicircles to avoid a potential choking hazard.

Step 5:

Next, prepare the celery by chopping off the white part at the base of the stalk, and everything after the joint at the top.

Step 6:

Split each stalk in half lengthwise...

Step 7:

... then dice into small pieces.

Step 8:

Now we combine everything into our large pot. My oven won't hold a large pot, so I'm using a large cooker. First, we add the meat...

Step 9:

... followed by the potatoes ...

Step 10:

... carrots ...

Step 11:

... celery ...

Step 12:

... and everything else. In this picture, the diced up onion is in the upper right, the tomato sauce in the lower right, the barley in the lower left, and the spices (marjoram, thyme, sage, salt, pepper, and sugar) in the upper left.

Step 13:

Mix everything together.

Step 14:

Cover the pot with tin foil.

Step 15:

This is the part where you'd put the pot in your oven, but I just set the cooker for 250F.

Step 16:

After 5 or 6 hours, the stew should look like this. I recommend eating it with biscuits, by which I mean those bready roll things, not "wickets" or whatever "biscuit" means in England.