Monday, January 11, 2016

Beef Stew

1 pkg. stew meat (approx. 1 1/2 lbs.)
1 russet potato, peeled and diced
2 celery stalks, diced
1/2 c. diced onion
1 carrot, peeled and diced

1/3 pkg. stew seasoning
1 c. water
1-10 oz. can tomato soup

Cook stew meat on low for 6 1/2 hours with salt and pepper. Turn crockpot to hi and add remaining ingredients. Cook for an additional 1 1/2 hours.

Serves 4. I usually double the recipe.

This is another delicious Beef Stew recipe that I use if I don't have a seasoning packet or tomato soup on hand.

2 lbs. stew meat
4 beef bouillon cubes, crumbled
4 c. water
1 tsp. dried rosemary
1 tsp. dried parsley
1/2 tsp. ground black pepper
3 russet potatoes, peeled and diced
4 carrots, peeled and diced into 1 inch pieces
4 celery stalks, cut into 1 inch pieces
1 large onion, chopped
2 tsp. cornstarch
2 tsp. cold water

In a crock pot, add water and crumbled bouillon cubes. Add stew meat, onion, rosemary, parsley and pepper. Cook on high 4 hours or low for 6. Add potatoes, carrots, and celery.  Cook for an additional 1 to 2 hours. Dissolve cornstarch in 2 tsp. cold water and stir into stew. Cook until stew has thickened.

No comments:

Post a Comment