Friday, January 2, 2009

Beef Stew

Love this recipe for stew!!!  John clipped it out of his Western Horseman magazine and tacked it on the fridge about a month ago. I made it yesterday and it was delicious!

Beef Stew

2-3 lbs stew meat
28 oz can stewed tomatoes, undrained
1 cup chopped celery
1 cup mushrooms, sliced
4 carrots, sliced
2-3 potatoes, peeled and cubed
1 onion, chopped
3 1/2 Tbsp flour
12 oz jar brown gravy
1/4 tsp thyme
1/4 tsp rosemary
1 bay leaf
frozen peas (about 1/2 of 10 oz package)
frozen corn (about 1/2 of 10 oz package)
frozen green beans (10 oz package)
water or beef broth
salt and pepper to taste

Brown meat (sear) in pan.  Add all ingredients except gravy to Dutch oven or crockpot. Mix thoroughly.  Cover and cook on low heat for about 4 hours (6-8 in crockpot), stirring occasionally and adding water if necessary to desired consistency.  Remove bay leaf, add gravy and simmer for another hour.  Serve with hot cornbread.  Mmmmmmm...

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