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:
- Lightly Sprinkle flour and salt
over meat
- Brown slightly in iron skillet
in melted butter
- 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
- Add browned meat, house
seasoning, bay leaves and quartered onion, simmer on medium low for 2 ½
hours
- Add cubed potatoes, carrots,
celery simmer an additional 2 hours
- Add sliced mushroom and vinegar
and simmer at least 1 more hour or until ready to serve and desired
thickness
- Serve with crackers or over
rice for a hearty comfort meal stew
Best I ever had!
ReplyDeleteThat comment prompted me to post this (my first) recipe.
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