Homemade Beef Stew
This recipe can be made from scratch or from leftovers....
Ingredients:
1-1/2 Cup boneless beef round cut into bite-sized pieces
1/2 Cup chopped onions
1 Clove garlic minced or 1/2 teaspoon garlic powder
2 Medium potatoes (diced and peeled)
4 Medium carrots (peeled and sliced)
1 Cup cooked green beans (optional)
1-1/2 to 2 cups beef OR chicken broth
1 0.87 oz. envelope brown gravy mix
1 10 oz. can cream of mushroon soup
2 Tablespoons cornstarch
2 Tablespoons water
For leftover version, use equal amounts of cooked ingredients for beef, potatoes, and carrots.
Directions (From scratch):
- In a heavy skillet, spray the bottom with no-stick spray.
- Add in the onions, garlic and beef. Stir and cook until the beef is browned.
- Add in broth, potatoes, carrots. Reduce the heat, cover and continue to cook until the meat is tender. (Do not boil).
- In a separate small bowl mix together the cornstarch and water.
- Stir in mushroom soup, brown gravy mix (follow package directions), green beans and cornstarch mixture.
- Continue to stir until smooth and continue cooking for an additional 2 minutes or until the gravy is slightly thickened and bubbling.
- Season with salt and pepper to taste.
Directions (From leftovers):
- In a heavy skillet, spray the bottom with no-stick spray or use 1-2 tablespoons of corn oil.
- Heat the skillet and add in the onions, garlic. Sautee until lightly browned.
- Add in broth, cooked cubed meat, potatoes, carrots, green beans.
- In a separate small bowl mix together the cornstarch and water.
- Stir in mushroom soup, brown gravy mix (follow package directions) and cornstarch mixture.
- Continue to stir until smooth and continue cooking for an additional 2 minutes or until the gravy is slightly thickened and bubbling.
- Season with salt and pepper to taste.
This recipe also works well with pork loin.
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