Mulligans Stew
Simple ingredients and easy to follow recipe for beef stew.
Servings: 8 servings
Calories: 289kcal
Ingredients
- 1 1/2 pounds beef stew meat
- 1-2 Tablespoons oil
- 1 teaspoon salt
- 1/2 teaspoon seasoned pepper
- 1 can tomato soup
- 2 cans water
- 3 carrots sliced
- 3 potatoes cubed
- 1 large onion chopped
- 1/2 teaspoon celery seed
- 1/2 Tablespoon Kitchen Bouquet optional
Instructions
- 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.
Notes
To prepare stew in crock pot, brown meat before adding to the crock pot. Add everything to pot ad cook on low for 6-7 hours.
I like to add a couple of chopped stalks of celery to mine also. My Mother-in-law uses frozen stew veggies in hers sometimes, too. The other thing that makes this super yummy? If you can find those little frozen pearl onions, but I can't always find them.
Nutrition
Serving: 1g | Calories: 289kcal | Carbohydrates: 21g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 455mg | Fiber: 3g | Sugar: 5g