Sunday Beef Stew | Our Best Bites

 

Sunday Beef Stew | Our Best Bites 

1 1/2-2 lb. lean stew beef, cut into even smaller bite-sized pieces (just pull out a pair of kitchen shears and cut anything that looks like you’d need to use a knife and fork on)

4-5 medium red potatoes, chopped

4-5 medium carrots, peeled and chopped

4 stalks celery, chopped

2 cups roughly chopped onions, one large or 2 small

4-5 cloves garlic, minced

2 12-oz. cans or 3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)

1 10-oz. can condensed tomato soup

10 oz. water (just use the can from the tomato soup to measure)

1 tsp. basil

2 beef bouillon cubes (or 2 tsp. beef base)

1/2 tsp. freshly ground black pepper

Combine all ingredients in a large dutch oven or other oven save dish with a tight fitting lid.  Cook for about 3 hours at 350, or in a slow cooker on low for 9-10 hours or high for 5-6.

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OVEN STEW
A Norma Johnson family favorite

2 lbs. boneless roast or stew meat

2 onions, chopped
12 carrots, sliced

1 can tomato soup
6 potatoes, chunked

2 cans water

Cut up roast into bite-sized pieces.  Place  meat, potatoes, carrots and onions in roaster.  Pour over the soup and water; mix all.  Bake at 3500 for 5 hrs.

(Boneless roast can get by on 3 1/2 hrs.

Stew meat needs 5 hrs.)