Mother’s Beef Stew
AmericanBeefIntermediate180 minBy Northstar
Ingredients
Servings
4
- 2 to 2 1/2 pounds of lean beef stew meat
- 2 tablespoons of bacon drippings or shortening
- 2 large onions, diced
- 5 large potatoes, cut into eighths
- 4 or 5 large carrots, cut into 2 inch slices
- Salt and black pepper to taste
- Garlic powder
- 1 – 10 3/4 ounce can of condensed tomato soup, undiluted
- 1 cup of diced celery (optional)
- 1 soup can of water
Instructions
- 1
Brown the stew meat in the bacon drippings or shortening.
- 2
Add the onions and cook until browned.
- 3
Add the other vegetables and the seasonings.
- 4
Add the soup and water.
- 5
Simmer for about 3 hours or until the meat and the vegetables are tender, adding more water as needed during cooking.
Tags
soupamericancarolinas-country-cooking