Soup making 101 - Old Fashioned Beef Stew by Terri

Old Fashioned Beef Stew

No one can resist a steaming bowl of beef stew on these cold winter evenings.  This weekend I made a big pot of old fashioned beef stew. Each time I make this recipe it turns out a little different depending on what I have in my pantry & freezer.  I thought I 'd give you the basic recipe and hope you will feel free to substitute your family's favorite veggies & meat when you make it.  This time I am using some 1/2 inch thick steak that I found in the clearance section of Kroger's meat dept. since it was $3.00 a pound cheaper than stew meat. I frequently use roast as the meat in my soup & stews. I also forgot to buy the angel hair Cole slaw so I left it out this time.

Old Fashioned Beef Stew

From the kitchen of: Terri Fonville

2 - 3 lbs. beef (your choice of cuts)

3/4 cup flour (for drenching meat)

lime pepper

1/2 cup Crisco  (or whatever oil you prefer)

1 large chopped onion

2-3 chopped sweet peppers

1/2 stick light butter

1 can fire roasted tomatoes

1 can fire roasted tomatoes with chilies and peppers

1 can fire roasted tomatoes with Italian seasonings

1-2 cans Campbell's tomato bisque soup

2 - 3 bags frozen veggies 

1 can black beans

1 can Ranch Style beans

1 bag angel hair Cole slaw (optional)

Trim off fat and cut into small cubes. Generously season with Lime Pepper.

Melt Crisco in a large heavy stew pot.

Drench in flour.

Drop meat carefully into hot Crisco.

Cook until meat turns a dark brown.

Drain excess fat onto a plate covered with 3 squares of folded paper towels.

Return meat to stew pot and cover with tomatoes.

Add beans.

Chop a large onion and a couple sweet peppers on a clean cutting board with a clean knife.

Chop into small pieces.

Melt light butter in small nonstick pan.

Saute onions & peppers in light butter.

Cook until onion & peppers are tender.

Add the onions and peppers to the stew.

Add mixed veggies. (This time I used summer 1 bag of summer blend)

And 1 bag of store brand mixed veggies.

Mix carefully.

Prop lid on top and cook at low/medium temp. for 1-2 hours stirring every 20 minutes..

Stew is done with carrots are done and meat is tender.

Serve with crackers. Yummy!

Enjoy!

Walk with God!

Terri