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Recipe of the Month
Meats & Seafood -
Mom's Beef Stew
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| INGREDIENTS |
- 1 (2 1/2-pound) beef roast
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1 (10 3/4-ounce) can tomato soup
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3 large carrots, cut in chunks
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4 medium potatoes, cut into chunks
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1 large onion, quartered
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Salt and pepper to taste
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Flour
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| 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. |
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