Stayabed Stew by Peg Bracken – Retro 1960 Recipe from The “I Hate to Cook” Cookbook

Stayabed Stew | Retro Recipe by Peg Bracken (1960)

From The “I Hate to Cook” Cookbook – A Tribute to Peg Bracken

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Introduction

This wonderfully funny and comforting recipe, Stayabed Stew, comes from Peg Bracken’s 1960 classic “I Hate to Cook Book.”
It’s a dish for those days when you want something delicious but effortless — Peg described it as “for when you’re in bed, in a negligee, with a murder mystery and a box of bonbons, or possibly a good case of flu.”

Her witty approach freed women from the perfectionism of mid-century cooking and proved that humor and simplicity belong in the kitchen.

Recipe: Stayabed Stew (Serves 5–6)

Ingredients

• 2 pounds beef stew meat, cubed

• 1 can small peas (optional)

• 1 cup sliced carrots (optional)

• 2 chopped onions

• 1 teaspoon salt

• Dash of pepper

• 1 can tomato soup (or celery or mushroom soup)

  • Thin with ½ can of water

• 1 large raw potato, sliced

• 1 piece of bay leaf (optional)

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Instructions

1. Mix all ingredients in a casserole dish with a tight-fitting lid.

2. Cover and place in a 275°F (135°C) oven.

3. Return to bed or your favorite chair — the stew cooks itself in 5 hours.

If you don’t like a certain ingredient, leave it out. It will still be delicious.

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 A Tribute to Peg Bracken

Peg Bracken’s Cooking Philosophy

Peg Bracken wrote for women who didn’t love cooking but still wanted to feed their families with humor and sanity.
She reminded readers not to feel intimidated by recipes or seasonings:

“We ladies who hate to cook are easily intimidated by recipes... we wouldn’t dream of substituting or omitting; we just walk past that recipe and never go back again. We must assert ourselves.”

Bracken’s humor taught generations of home cooks that cooking should fit real life — not the other way around.

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A Tribute to Peg Bracken

Peg Bracken, like Erma Bombeck, wrote with honesty and wit about everyday life.
Through her cookbooks, essays, and columns, she gave women permission to relax, laugh, and cook imperfectly.

Food historian Laura Shapiro, writing in Gourmet Magazine, said:

“Food was nowhere near the heart of Peg Bracken’s greatness; what she gave the home cook was freedom.”

Peg’s real legacy wasn’t just in the recipes but in her message:
you are not what you cook — you are far more than that.

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About the “I Hate to Cook Book”

First published in 1960, The I Hate to Cook Book sold over three million copies and continues to inspire readers today.
Yes, some ingredients show their age — canned soup, peas, or processed cheese — but the humor and common sense remain timeless.

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Why This Recipe Still Matters

Today, “Stayabed Stew” feels modern again:

• One pot, slow-cooked, minimal effort

• Perfect comfort food for cold days or lazy weekends

• Easily adaptable – substitute with lentils, mushrooms, or plant-based meat for a vegetarian version

It’s the original slow-cooker meal before slow cookers even existed.

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Optional Modern Variations

Vegetarian: Replace beef with lentils or diced mushrooms; use vegetable broth instead of soup.
Gluten-Free: Check your soup base or use tomato puree and broth instead.
Make-Ahead: Assemble in the morning, bake low and slow, and enjoy later.
Freezer-Friendly: Freeze portions; they reheat beautifully.

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A Word from Alissa

I’ve always loved Peg Bracken’s humor. She reminds me that the kitchen should never be a place of pressure or guilt — just warmth and laughter.
Her recipes are about living, not just cooking.

This post is a small tribute to her legacy of practicality and wit.