Simple ingredients and easy to follow recipe for beef stew.
I can’t believe I have never shared this beef stew recipe with you before! This is my Mother-in-Law’s recipe and a “claim to fame” among stew recipes in our opinion.
I always say that church cookbooks are the best. Want to know why? Because who is going to share a recipe to their whole community with their name attached if it’s terrible? No way, I mean who needs to be judged?
This stew recipe bears my Mother-in-Law’s name in their church cookbook — and this recipe, my friends is a winner.
If you have never made stew before, it’s a simple and easy to follow recipe that you can make in your crock pot or on your stove top. Last night, I prepared it in my cast iron Dutch oven on my stove top while I baked Christmas cookies. It was the perfect comfort food last night, served simple with bread and butter.
- 1½ pounds beef stew meat
- 1-2 Tablespoons oil
- 1 teaspoon salt
- ½ teaspoon seasoned pepper
- 1 can tomato soup
- 2 cans water
- 3 carrots, sliced
- 3 potatoes, cubed
- 1 large onion, chopped
- ½ teaspoon celery seed
- ½ Tablespoon Kitchen Bouquet, optional
- Heat oil in a dutch oven over medium heat. Add stew meat, season with salt and pepper. Brown evenly. Add Kitchen Bouquet.
- Reduce heat, Add tomato soup and water, cover and let simmer for about an hour, or until meat is tender.
- Add carrots, onion, potatoes and celery seed. Cover and cook for 30 minutes more. If there is not enough liquid add a little water. If stew is too thin, cook uncovered to thicken.