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Oven Stew

1 lb. ground beef / or meat from 1 stewing chicken
1 c. chopped carrot
1 c. diced potato
1 c. diced turnip
1 c. tomatoe pieces
1 c. tomatoe juice
1/2 c. peas
1/2 c. corn
1/2 c. chopped celery
1/2 c. chopped onion

Divide ground beef into two equal parts.  Or divide meat from chicken into 2 equal parts.  Layer 1/2 ground beef / or 1/2 chicken into bottom of an oven safe dish.   Layer potato, carrot, turnip, tomatoe, peas, corn, cerery and onion.  Take remainder of ground beef / or chicken and use as a top layer.  Pour tomatoe juice over top of everything and let it seep down into the lower layers.  You may need more tomatoe juice depending on how many layers to put in stew.  Salt and Pepper to taste.   Cover and place in oven at 350* F for approx. 1 1/2 hours.   (You can add layers of any type of vegtables you might like.)  You can also use regular stew meat and this tastes good with both beef and chicken.

Recipe contributed by Karen Logan

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