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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 8 |
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This is a very simple and tasty beef stew. I always use the lower sodium soups. The house always smells so good when we get home from work! Perfect on a cold winter day. Feel free to spice the soup up. I usually sprinkle some spicy salt-free seasoning on the meat and vegetables. Ingredients:
2 1/2 lbs beef chuck or 2 1/2 lbs beef rump, cut into 1 1/2 inch cubes |
1 1/2 cups onions, chopped |
1 cup celery, sliced |
2 cups carrots, sliced |
2 cups potatoes, cut into chunks (leave the peel on) |
1 (8 ounce) can tomato sauce |
1 (14 ounce) can beef broth |
1 (10 3/4 ounce) condensed golden mushroom soup |
1 1/2 cups vegetable juice (such as spicy v-8) |
salt and pepper |
Directions:
1. Place the beef cubes into a large greased
2. baking dish (10x14 inch).
3. Layer the vegetables on top of the meat.
4. Sprinkle with salt and pepper.
5. In a medium sized bowl, combine the tomato sauce, beef broth, soup and vegetable juice.
6. Pour over the meat and vegetables.
7. Cover tightly with lid or foil.
8. Bake at 325 degrees for 3-4 hours.
9. Stir well before serving.
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