Beef Stew
Equipment
- Cast Iron Dutch Oven 7 Quart
Ingredients
- 3 lbs Stew Meat
- 1 onion sliced
- 1 cup celery cut - usually 2 stalks
- 2 cups carrots cut - usually 3-4
- 4 potatoes chopped
- 1 tbsp salt
- 1 tbsp tapioca
- 1/2 tsp pepper or pepper to taste
- 10.75 oz tomato soup one can
- 5.375 oz water 1/2 of can
Instructions
- Layer meat on the bottom of the dutch oven - then layer on top chopped onion, carrots, celery, carrots, and potatoes
- once all ingredients are layered in this order add tapioca, sugar, and salt
- then mix 1 can of tomato soup with 1/2 can of water and pour over the top
- add desired pepper to top
- cook in oven at 250° for 5 hours do not lift lid - this is important release of heat while cooking will take longer and may result in tougher meat. Stew meat requires long slow cooking time to tenderize
- *can also use a slow cooker for this recipe and you will want to adjust the temp to low and cook for about 8 hours until tender
Nutrition
Calories: 372kcalCarbohydrates: 31gProtein: 41gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 105mgSodium: 1151mgPotassium: 1400mgFiber: 4gSugar: 6gVitamin A: 5555IUVitamin C: 29mgCalcium: 71mgIron: 5mg
Do You Love this Recipe?Leave Us a Comment Below to Rate The Recipe!