Post by KayteeVM on Sept 9, 2002 18:57:24 GMT -6
Amazing Beef Stew with Tons of Veggies
In a big pot,combine all of the leftover roast cut into 1-2 inch cubes, the leftover gravy or beef drippings, 2 bay leaves, 1/2 cup of chopped onion, 3-4 peeled quartered potatoes if there isn't any left over from the roast, 1 cup of carrots,whole baby type if none left from roast, 10-12 Pearl onions if you like em, 2 large 303 cans of tomatoes with juice and a regular size can of tomato sauce. 3-4 beef bouillen cubes, and 2 large 303 cans of Veg-All. Add fresh chopped garlic cloves to taste and simmer on low heat till vegetables done( about 45 min to 1 hour). I add water, salt pepper as it needs it because I prefer the broth to be fairly thin...it is so scrumptious...It gets better the next 2 days stored in refrig. Add a little water to heat it up...and use a low to medium heat to avoid scorching the soup mixture
In a big pot,combine all of the leftover roast cut into 1-2 inch cubes, the leftover gravy or beef drippings, 2 bay leaves, 1/2 cup of chopped onion, 3-4 peeled quartered potatoes if there isn't any left over from the roast, 1 cup of carrots,whole baby type if none left from roast, 10-12 Pearl onions if you like em, 2 large 303 cans of tomatoes with juice and a regular size can of tomato sauce. 3-4 beef bouillen cubes, and 2 large 303 cans of Veg-All. Add fresh chopped garlic cloves to taste and simmer on low heat till vegetables done( about 45 min to 1 hour). I add water, salt pepper as it needs it because I prefer the broth to be fairly thin...it is so scrumptious...It gets better the next 2 days stored in refrig. Add a little water to heat it up...and use a low to medium heat to avoid scorching the soup mixture