beef stew
I think my stew has greatly improved down through the years. The first time I made stew, I didn't realize that tomato products gave it that nice red color so I used red food coloring!
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method
Stove Top
Ingredients For beef stew
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1 1/2 pounds stew meat, cut in bite sized pieces
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1 teaspoon kosher salt
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1 teaspoon peppercorn or ground pepper
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2 medium potatoes, cubed
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2 medium onions, cubed
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2 (14.5 ounce) cans beef broth
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1 (14.5 ounce) can sliced carrots
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1 (15.25 ounce) can whole kernel corn
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1 (15 ounce) can green peas
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1 1/2 cups water
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1 cup macaroni
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2 (10 3/4 ounce) cans tomato soup
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1 teaspoon chili powder
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dash paprika
How To Make beef stew
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1Drain and reserve liquid from carrots, corn and peas. In a medium bowl, combine the vegetables and refrigerate. Spray the bottom of a large heavy pot with cooking spray. Sprinkle the meat with the salt and peppercorn seasoning. Brown the meat. Add the broth, reserved liquid from the canned vegetables and water; cover and simmer for 1 1/2 hours.
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2Add the potatoes and onions; continue cooking for 30 minutes or until meat and vegetables are tender. Stir in the macaroni and cook about 10 minutes. Then add the canned vegetables, soup, chili powder and paprika. Simmer for about 20-30 minutes. Serve with cornbread or corn muffins.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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