This recipe is from Florence Daniels’ Healthy Life, published nearly a century ago. I have adapted it to contemporary cooking techniques. Florence Daniels used an asbestos pad to slow down the cooking (which we never do nowadays because of the health dangers of asbestos). Fortunately today we can just use a crock-pot to slow-cook the stew instead. The new recipe also includes an option to boost the protein content with added lentils.
You can find Mrs. Daniels’ original recipe in this book:
I bought russet potatoes at 10 pounds for $1.89 and a large can of crushed tomatoes for 99 cents at ALDI, making this stew really economical.
- One 28 oz can crushed tomatoes
- Two sweet onions, peeled and cut into wedges
- Four tablespoons of nut or peanut butter
- Three carrots or parsnips, sliced, and/or 1-1/2 cups fresh green peas
- Ten small to medium potatoes, peeled and cut into quarters
- One to two cups of cooked lentils (optional)
- Put the tomatoes and onions into the crock-pot with the peanut or nut butter and carrots or parsnips if used. Cover the crock-pot, and set it on high.
- After one and a half hours, add the potatoes along with the peas if used. Lay the potatoes on top of the other vegetables and do not mix. Note that the onions and tomatoes must be steaming when you add the potatoes because the steam cooks the potatoes.
- Cook about two and a half hours more until potatoes are soft.
- Stir in cooked lentils if desired.