“A wonderful vegetable beef stew that will comfort you on a rainy day.” - by janiebear925
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Using a large stock pot, brown stewing meat in oil. Add onions and sprinkle flour into stock pot, stirring until flour is well incorporated.
- Fill stock pot with water. If you prefer a thick stew fill stock pot only half full, if you prefer a more diluted stew fill your stock pot within one inch of the top. Let meat cook until tender, checking frequently on water level. When water evaporates add more. Cook for 1 1/2 hours.
- When beef is tender add potatoes, carrots and beefy mushroom soup. Cook for 30 to 45 minutes, or until tender.
- In a separate bowl mix cornstarch and cold water. Stir into soup and simmer. If not to desired thickness add another mixture of cornstarch and cold water. Heat through, season with salt and pepper, and serve.
Nutrition
Amount Per Serving (6 total)
- Calories
- 479 cal
- 24%
- Fat
- 27.5 g
- 42%
- Carbs
- 32.6 g
- 11%
Based on a 2,000 calorie diet
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Reviews (23)
Rate This Recipe
"A good base recipe, however I made some changes by marinating the beef cubes with some salt & HP sauce - u can add more to the stew later on according to your taste. I also added garlic together wit..." See moreh the onions after browning the meat & instead of just adding water, I also added a can of campbell's french onion soup made from beef stock, large egg noodles & green peas. Delicious!"
mya0925
"Thank you for this wonderful recipe! I added 2 celery stalks(sliced), 5 beef bouillon cubes, and I couldn't find the beefy mushroom soup, so I used a can of cream of mushroom. My family loved it, ev..." See moreen the kids. I took some to work to share and they all wanted the recipe!! Easy, fantastic, & reheated even better than when first made. I will absolutely be making this again! Thanks!!!"
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