Beef Stew
I grew up on this dish both eating as well as one of the first dishes my mother taught me how to make. Its hearty enough for the biggest appetite and can be frozen up to 4 months.
Ingredients
- 1 lb Meat for Stewing
- 1 lrg Yellow Onion Diced
- 1 10 oz Can of Campbell's Beef Gravy
- 1 8 oz Can of Tomato Sauce
- 1 tsp Dry Oregano
- 2 cps Frozen Peas
- 2 cps Frozen Corn
- 2 tbsp Olive Oil
- 2 cps Water
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 5 lrg Carrots Peeled and cut in to large chunks
- 4 lrg Russet Potatoes Cut in large chunks
Instructions
- In a large pot brown the Stew Meat in the Olive Oil on high heat. Add the Onions once the meat has browned and cook for 5 minutes.
- Add all other ingredients except the vegetables and simmer for 2 hours.
- Add the Potatoes and Carrots and simmer for an additional hour.
- Add the Peas and Corn and simmer for another 30 minutes.
- If the stew is too thick, add water. If you want the stew to be thicker, add more gravy or add a roue until desired thickness.
- Serve in bowls with crescent rolls for an added treat.
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