Ingredients:
- 2 to 2 1/2 pounds very lean beef stew meat
- 2 tablespoons bacon drippings, oil, or shortening
- 2 cups chopped onions
- 1/2 cup sliced celery
- 5 large potatoes, cut in eighths
- 4 or 5 large carrots, cut in 2-inch slices
- salt and pepper to taste
- garlic powder (optional)
- 1 can condensed tomato soup
Preparation:
Crockpot:Brown stew beef in bacon drippings or other fat. Add chopped onions and sliced celery and cook until tender. Transfer meat and onion mixture, remaining vegetables and seasonings, soup, and a soup can of water to the crock. Cook on LOW 8 to 10 hours - HIGH 5 to 6 hours. Check occasionally and add a little water if necessary. Serve with a crusty bread.
Stove Top:
Brown stew meat in bacon drippings or shortening. Add
chopped onions and sliced celery and cook until tender. Add vegetables and
seasonings. Add soup and a soup can of water. Simmer
over lowest heat for about 2 1/2 to 3 hours, or until meat
and vegetables are tender. Add more water as needed.
Serves 8.
Beef stew recipe posted by Beverly
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