Beef Stew
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 kilo stew beef, cut into 1 inch cubes, (2 lb)
- ¼ cup all-purpose flour
- 4 tablespoons Fat Option
- 2 medium onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon Herb Option, crushed
- 1 bay leaf
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup water
- Vegetable Option
- 2 medium carrots, cut into 2 inch x ½ inch pieces
- 1 cup cut green beans, fresh or frozen
OPTIONS
Fat - Use 1 Item
- vegetable oil
- shortening
- butter
- bacon fat
Herb - Use 1 Item
- dried marjoram
- dried thyme
- dried rosemary
- dried basil
Soup - Use 1 Item
- condensed beef broth
- condensed beefy mushroom soup
- condensed French onion soup
condensed beef broth with barley
Vegetable - Use 1 Item
- 1 medium turnip, peeled and cubed
- 3 medium potatoes, peeled and cubed
- 3 medium parsnips, peeled and cut into 1 inch pieces
- 3 medium sweet potatoes, peeled and cubed
Instructions
- Coat the beef cubes with the flour, reserving leftover flour.
- Heat 2 tablespoons of the Fat Option in a large pot (4 quart size) on medium high heat. When hot, add a few beef cubes and brown on all sides and remove from the pot, continue until all the beef is browned. Reduce the heat to medium.
- Add remaining 2 tablespoons of Fat Option to the pot, when hot, add the onion, garlic, Herb Option, and bay leaf. Cook, stirring occasionally until the onion is tender.
- Stir in the reserved flour.
- Slowly stir in the Soup Option and the water. Bring to a boil.
- Add the browned beef, reduce temp to low, cover and simmer for 1 hour. Stir occasionally.
- Add the Vegetable Option, carrots, and green beans. Cover and simmer 25 minutes or until the vegetables are tender.
- Discard the bay leaf, serve and enjoy.
Notes
Fair cost per serving depending on where one sources the beef. The soups may be available in the larger cities.
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