Description
In the church where I grew up, my mom was known for her beef stew. This is still one of my family’s favorites.
Ingredients
- 1-½ pound Lean Stew Beef
- 1 teaspoon Salt
- ½ teaspoons Dried Basil
- ¼ teaspoons Black Pepper
- 1 Onion, Diced
- 1 clove Garlic, Diced
- 3 stalks Celery, Cut In Bite-size Pieces
- 4 Carrots, Peeled And Cut In Bite-size Pieces
- ½ cans (Use Soup Can) Water
- 1 can (10 3/4 Oz. Size) Condensed Tomato Soup
- 3 Potatoes, Peeled And Cubed
Preparation
Place beef in 3-quart casserole dish with lid. Sprinkle with salt, basil, and pepper. Top with onion, garlic, celery, and carrots.
Stir water and condensed soup together in a small bowl. Pour over meat and vegetables, coating all pieces. Cover dish and cook in a 300ºF oven for 3 hours.
Add potatoes to stew and continue cooking an additional 45–60 minutes, or until potatoes are fork-tender. Remove from oven and allow to sit about 10 minutes before serving. Stir and serve.
