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A Cooking Adventure with Thom


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Vegetable Beef Stew

 

Taste of Home Magazine
Recipe Source

Servings: 6

 

 

Here's a great beef stew that simmers in a wonderful gravy. Served with a loaf of crusty bread and a green salad, it's a tasty meal for grown-ups and kids alike. I think it's even better the next day. -Randee Eckstein Commack, New York

Ingredients


5 medium red potatoes, peeled and cut into -inch chunks
2 cups sliced fresh mushrooms
4 medium carrots, sliced
2 celery ribs, thinly sliced
3 bacon strips, diced
cup all-purpose flour
teaspoon pepper, divided
teaspoon salt, divided
2 pounds beef stew meat, cut into -inch cubes
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 can (14 ounces) beef broth
cup dry red wine or additional beef broth
1 bay leaf
teaspoon dried thyme
1 can (10 ounces) condensed tomato soup, undiluted
cup water
2 tablespoons cornstarch
3 tablespoons cold water

Cooking Method


Place the first four ingredients in a 5-qt. slow cooker.

 

In a large skillet, cook bacon over medium heat until crisp.

  • Drain on paper towels.

  • Reserve drippings.

In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt.

  • Add meat; seal and shake to coat.

  • Brown the beef, onion and garlic in drippings and oil.

  • Transfer to slow cooker.

  • Stir in broth, wine or additional broth, bay leaf, thyme, reserved bacon and remaining salt and pepper.

  • Cover and cook on low for 8-9 hours or until tender.

Discard bay leaf.

 

Combine soup and water; add to slow cooker.

  • Cover and cook on high for 30 minutes.

  • Combine cornstarch and cold water; stir into slow cooker.

  • Cover and cook for 30-40 minutes or until slightly thickened.

  • Pour over sausage mixture; stir to coat.

     
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