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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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My youngest daughter, she is 6, always requests this stew. It is a favorite for our family of 4 and it feeds us twice. Ingredients:
1 -2 lb lean stew meat |
3 lbs potatoes |
1 (1 lb) bag carrot |
2 stalks celery |
1 medium yellow onion |
1 can stewed tomatoes |
1 can beef broth |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Peel potatoes and carrots.
2. Cut potatoes into large pieces.
3. Cut carrots into wheels.
4. Dice celery and onion.
5. Brown meat in a large stock pot.
6. Add 4 cups of water and bring to a boil.
7. Reduce heat and simmer for 30 minutes.
8. Add carrots, celery, onion, broth, and stewed tomatoes.
9. Again bring to a boil, then simmer 10 minutes.
10. Add potatoes, salt and pepper, and more water to cover everything.
11. Again bring to a boil, then simmer till vegetables are tender.
12. Serve with Tabasco sauce and cornbread.
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