Rating: 4 stars
27 Ratings
  • 5 star values: 12
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

A wonderful vegetable beef stew that will comfort you on a rainy day.

Recipe Summary

cook:
2 hrs
total:
2 hrs 15 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Using a large stock pot, brown stewing meat in oil. Add onions and sprinkle flour into stock pot, stirring until flour is well incorporated.

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  • Fill stock pot with water. If you prefer a thick stew fill stock pot only half full, if you prefer a more diluted stew fill your stock pot within one inch of the top. Let meat cook until tender, checking frequently on water level. When water evaporates add more. Cook for 1 1/2 hours.

  • When beef is tender add potatoes, carrots and beefy mushroom soup. Cook for 30 to 45 minutes, or until tender.

  • In a separate bowl mix cornstarch and cold water. Stir into soup and simmer. If not to desired thickness add another mixture of cornstarch and cold water. Heat through, season with salt and pepper, and serve.

Nutrition Facts

479 calories; protein 25.1g; carbohydrates 32.6g; fat 27.5g; cholesterol 78mg; sodium 459.4mg. Full Nutrition
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