This simple stew is from Southern Cooking copyrighted in 1928. I love reading Mrs. Dull’s narrative. Food writing was much different then! I didn’t change any of the words. Enjoy!
Put into a casserole or Dutch oven a pound of lean meat. Around this put as many potatoes as the family will need, 3 carrots sliced, 1 pint of tomatoes, 1 onion, 1 green pepper with seed removed, 1 cup butter beans, 3 ears of corn cut from the cob. Sprinkle the top with salt and pepper, fill the vessel with water, put into a slow oven and cook until the meat is tender. Add a little flour thickening, 2 tablespoons of chopped parsley, 2 tablespoons of Worchestershire sauce and one small pod of garlic.
Continue the cooking until seasoning strikes through well. Should the water cook out, replenish when the stew is half done. If added too late will not be so good.
The gravy is rich and thick, and the entire meal can be cooked with little attention. Serve on a large platter and place the vegetables around the dish.
What is left over can be eaten the next day, and is just as good or better.
Southern Cooking, by Mrs. S. R. Dull, chapter: Meats, page 28.