This is my MIL's lamb en papillote recipe that is a childhood favorite of dh's. He uses beef when he can't find lamb. Also, although the recipe is Turkish, Armenians such as dh and his mother tend to use more onion, so if you are not keen on onions, use less.
1 kilo stew meat
1 medium + 1 small onion, diced
3 medium tomatoes, blanched, skin removed, seeded and chopped
1 large green pepper, diced
2 medium carrots, diced
1 handful of fresh garden peas
1 medium bunch of fresh dill, chopped
salt and pepper to taste
(I'm sure you could used canned whole tomatoes - maybe 1 - 500 gram can and frozen peas and carrots instead of fresh.)
Sear stew meat, set aside to cool. Prepare vegetables and dill. Place everything, including meat juices, in a large mixing bowl and combine. Using parchment paper bundle up the entire mixture and place into a casserole dish. Cover with foil. Bake at 190 C or about 375 F for 3 hours. Let sit for 10 minutes before opening package and serving over pilaf.
*Cross-posting in Beef/Lamb forum
1 kilo stew meat
1 medium + 1 small onion, diced
3 medium tomatoes, blanched, skin removed, seeded and chopped
1 large green pepper, diced
2 medium carrots, diced
1 handful of fresh garden peas
1 medium bunch of fresh dill, chopped
salt and pepper to taste
(I'm sure you could used canned whole tomatoes - maybe 1 - 500 gram can and frozen peas and carrots instead of fresh.)
Sear stew meat, set aside to cool. Prepare vegetables and dill. Place everything, including meat juices, in a large mixing bowl and combine. Using parchment paper bundle up the entire mixture and place into a casserole dish. Cover with foil. Bake at 190 C or about 375 F for 3 hours. Let sit for 10 minutes before opening package and serving over pilaf.
*Cross-posting in Beef/Lamb forum
