Good Food

Rachel’s Comfort Beef Stew

Ingredients

• 2 Cans each:

• Campbell’s Beef Consume
• Campbell’s Golden Mushroom
• Campbell’s Beefy Mushroom
• Campbell’s Soup Cans full of Hot Water
• 1 Packet each:
• Lipton Onion Mushroom
• Lipton Beefy Onion
• 1 ½ (26 oz) containers of Swanson Beef Cooking Stock
• 2 Tablespoons Superior Touch Better than Bouillon Beef Base
• 2-4 lbs of fairly lean Beef Stew Meat
• 4 tablespoons of flour
• 1 tablespoon Vinegar
• 2 tsp Paula Deen’s House seasoning
• 2 Bay leaves
• 5 large Idaho potatoes (cubed)
• 1 small bag baby carrots cut in half
• 3 stalks Celery - chopped
• 1 large Vidalia/Sweet Onion quartered
• 1 large package sliced mushrooms
• 2 tablespoons butter
• Salt, Pepper to taste

Directions:

1. Lightly Sprinkle flour and salt over meat
2. Brown slightly in iron skillet in melted butter
3. Deglaze iron skillet with 2 ladles of stock from following mix:

Combine Campbell’s soup, hot water, soup mix packets, stock, and bouillon base in large stockpot and bring to low boil over medium heat

1. Add browned meat, house seasoning, bay leaves and quartered onion, simmer on medium low for 2 ½ hours
2. Add cubed potatoes, carrots, celery simmer an additional 2 hours
3. Add sliced mushroom and vinegar and simmer at least 1 more hour or until ready to serve and desired thickness
4. Serve with crackers or over rice for a hearty comfort meal stew