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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Beef and Veggie Stew Recipe

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This recipe for Beef and Veggie Stew is from Bless the Hands Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. Stew meat cut into small chunks
1/4 c. Olive oil
2 Med. onions (diced)
4 Stalks celery (diced)
2-3 Carrots (diced)
4-5 Yukon gold potatoes (chunked)
2 cans Chicken broth
1 can Tomato soup
1 can Stewed tomatoes
1/4 c. Soy sauce
1/2 c.Flour
1 T. Salt
1/2 T. Pepper
Directions:
Directions:
Dredge cubed stew meat in flour. Heat oil in large pot. Add meat and onions to hot oil. Stir until browned, add celery and carrots. Pour in chicken broth, tomato soup, stewed tomatoes, soy sauce, salt, pepper and potatoes, Bring to a boil, then turn down to a simmer. Cook until meat is tender. Aprox. 11/2-2 hours.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
When the temperature drops it's time for this dish. Great served with hot sourdough bread.

 

 

 

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