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Mom’s Beef Stew
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Description
Great warming soup, with wonderful flavor. A family favorite.
Ingredients
- ½ pounds Stew Meat (chunks)
- 1 whole Medium Onion
- 4 whole Carrots, Sliced
- 3 stalks Celery, Sliced
- 14 ounces, weight Can Of Diced Tomatoes
- 4 whole Russet Potatoes, Cut In To Chunks
- Salt And Pepper, to taste
Preparation
In a 5-quart stock pot add meat, onion, and enough water to cover 2-3 inches above the meat. Heat over high heat to boiling and then reduce to simmer. Add salt and pepper. (You will need to layer your seasonings so we’ll add salt and pepper a couple of times).
Cook at a simmer for 1 to 1 ½ hours. This is going to make your broth. If you loose too much water, turn your temperature down, and add some water.
After an hour to an hour and a half, add carrots and celery. Cook 1 hour longer.
Add tomatoes, more salt and pepper. Cook 30 minutes to develop the flavors.
Add potatoes. Cook 1 hour longer. Taste and season as necessary.
Serves 6.
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One Comment
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ladyann48 on 2.18.2011
Thanks for this recipe. I love soups of almost any kind.
I make this almost identically to yours with the only exception being, I use some beef stock 26oz (or 1 lb 10 oz.) with Mexican Style Stewed Tomatoes that I blend in the blender first. My hubby doesn’t like them chunky, but I do. I then add water.
Again, thanks for posting your recipe!