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Not-All-Day Beef Stew
Pre-cooking the meat for this hearty beef stew makes it a quick meal for those drop-in guests during the holidays. This truly American favorite will fill your home with the aroma of real home cooking. |
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Ingredients: 4 cups (32 ounces) *pre-cooked lean roast tenderloin, cut into 1 to 2 inch cubes 1 can (28 ounces) tomatoes, diced 1/2 cup tomato sauce 3 large potatoes, coarsely chopped and boiled 1-1/2 cups baby carrots, chopped and boiled 1/2 cup celery, chopped 1 cup onions, chopped 1 can (8.75 ounces) sweet corn 1 can (8-1/2 ounces) sweet peas 1 tablespoon all-purpose flour 4 teaspoons extra virgin olive oil 2 chicken bouillon cubes Seasonings: 1/4 teaspoon ground pepper 1/8 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon oregano 1 teaspoon Worcestershire sauce |
Preparation: *Pre-cook a lean roast or tenderloin at 350 degrees until meat flakes with a fork, cut into 1to 2 inch cubes, and freeze until needed. Boil potatoes and carrots until tender, but not mushy; drain. In a large pot, combine *precooked meat, potatoes, carrots, tomatoes, tomato sauce, celery, onions, corn, peas, bouillon cubes, olive oil and seasonings. Bring to boil. Reduce heat and simmer covered for about 30 minutes or until celery and onions are soft. Add flour slowly and simmer another ten to fifteen minutes. Serve with fresh, warmed sourdough bread and enjoy. Yield: 6 – 8 servings. |
