Beef Stew

Cecelia Huddleston


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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1 1/2 pounds stew meat, cut in bite sized pieces
1 teaspoon kosher salt
1 teaspoon peppercorn or ground pepper
2 medium potatoes, cubed
2 medium onions, cubed
2 (14.5 ounce) cans beef broth
1 (14.5 ounce) can sliced carrots
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green peas
1 1/2 cups water
1 cup macaroni
2 (10 3/4 ounce) cans tomato soup
1 teaspoon chili powder
dash paprika

How to Make Beef Stew


  • 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.
  • 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.

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About Beef Stew

Course/Dish: Beef Soups
Main Ingredient: Vegetable
Regional Style: American

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