Tuesday, February 3, 2009

Beef & Veggie Stew

This is a tried and true family recipe and OH SO YUMMY!!

Beef & Veggie Stew

Stew meat - 1 lb.
1 large & 1 small can diced tomatoes (with juice)
2 cans corn, 1 drained, 1 not drained
2 cans green beans, drained
5 lbs. Potatoes - quartered
1 lb. baby carrots - cut in half
1 can baby onions, drained (optional-I don't use)

1 Tbs. celery salt
1/2 tsp. oregano
garlic salt
meat tenderizer

Put potatoes, carrots, onions and celery salt in big stock pot, fill pot to 1/2 full with water. Boil until potatoes are starting to get soft.

Meanwhile, season stew meat with tenderizer, garlic salt, oregano and put in skillet. Cover with water. Boil slowly until done, adding water as necessary.

Dump tomatoes, corn & green beans into potato stock and bring back to a boil. Dump meat (with stock) into potato stock. Fill with water to about 1/2 inch to top of pan. Bring to a boil and simmer for 30 min. to 1 hour, adding water as necessary.

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