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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 8 |
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This came from two different recipes that I combined, modified and personlized. It has a wonderful aroma, warms up the house as it's baking and tastes great. Ingredients:
1 1/2-2 lbs boneless beef chuck roast (cubed) |
2 tablespoons butter |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can tomato soup |
2 (10 1/2 ounce) cans beef broth |
1 (1 1/4 ounce) package dry onion soup mix |
1 teaspoon prepared horseradish |
2 -3 garlic cloves |
4 bay leaves |
4 potatoes (peeled and chopped into 1/2 in pieces) |
1 cup carrot |
1 cup celery |
1 cup frozen peas or 1 cup frozen green beans |
Directions:
1. Preheat over to 350 degrees F.
2. Brown meat with the garlic in the pan that you will put in the oven to bake the stew.
3. Add cream of mushroom soup, tomato soup, beef broth, onion soup mix, horseradish and bay leaves. Cook on stovetop to boiling.
4. Add veggies and cook on stovetop for 5-10 more minutes.
5. Bake covered for 1 to 1 1/2 hours or until meat and veggies are tender. Stir every 15-20 minutes while stew is baking.
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