Ingredients
2 lbs. ground chuck
2 -3 c. carrots, thinly sliced
2 - 3 c. potatoes, thinly sliced
1 can cream of celery soup
1/4 c. chopped onion
salt and pepper to taste
Method
Sources
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Add chopped onion to ground chuck and cook until no pink is left. Drain well. Season with salt and pepper and place in the bottom of a casserole dish. Cover with sliced carrots and then potatoes. Mix soup with enough water to make 2 cups. Pour over the potatoes. Cover and bake at 350 until potatoes are done, approximately 35-40 minutes.