Wednesday, January 23, 2013

Easy Beef Stew

We love roast for Sunday dinner but I never knew what to do with the leftover meat until I found this recipe. I've been making this for awhile and its still a hit everytime.
I love it and who knew a can of tomato soup would be the perfect ingredient for a stew?!
I found this recipe on Bright-Eyed Delicious. Claire is from enumclaw and was in our stake. She has a lot of great recipes.

Easy Beef Stew {from Bright-Eyed Delicious}

1 pound stew meat cubed
2 stalks celery, coarsely chopped
2 medium carrots, cut into chunks 3 medium potatoes, cut into chunks
1 medium onion, coarsely chopped 1 can condensed tomato soup
2 cloves garlic, minced
a few sprinkles of Worcestershire

Preheat oven to 250 degrees Fahrenheit. Mix all ingredients together in a 9x13 baking dish. Cover tightly with foil. Bake for four hours or until meat and vegetables are tender and caramelized.

Serve over rice or egg noodles, or omit the potatoes and serve over mashed potatoes.

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