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Recipe of the Month Meats & Seafood - Mom's Beef Stew



INGREDIENTS
  • 1 (2 1/2-pound) beef roast
  • 1 (10 3/4-ounce) can tomato soup
  • 3 large carrots, cut in chunks
  • 4 medium potatoes, cut into chunks
  • 1 large onion, quartered
  • Salt and pepper to taste
  • Flour

INSTRUCTIONS
Sprinkle roast with salt and pepper and roll in flour. Brown on both sides in a large deep skillet. Cover with water and bake for three hours in a 350° oven.

Remove from oven and add vegetables, tomato soup, and half a soup can of water. Cook about 30 minutes longer until vegetables are tender.

Serve with a salad and buttered French bread.
 
 
 
 
Submitted By: Jan Wyatt
Camden
Benton Farmers Co-op
 
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