Comforting Beef Stew
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 2 lbs stewing beef
- 1 tablespoon seasoning salt
- 1 teaspoon pepper
- 1 -2 cup flour
- 1 (10 1/2 ounce) can tomato soup
- 1 (10 1/2 ounce) can cream of mushroom soup
- 3 cups beef broth
- 2 cups baby carrots
- 1 (10 ounce) package frozen peas
- 8 -10 red potatoes, cut in half and unpeeled
- 1 cup frozen small whole onions
- 1 teaspoon dried celery flakes
- 1 teaspoon parsley flakes
- Saute onions in oil until transparent then add garlic (do not let garlic get brown or it will get bitter).
- Remove the onion and garlic from the pot while cooking the meat then add it back into the meat.
- Flour and season the meat and add it to the pot, a few pieces at a time to brown.
- Add all meat back into the pot with the onion.
- Add both cans of soup and the beef broth.
- Cover and let cook for 2 hours on low stirring occasionally.
- Add the vegetables, celery and parsley flakes and let cook another hour.
- You may want to take the cover off and let thicken or add some cornstarch if the gravy is too thin.
vegetable oil, onion, garlic, stewing beef, salt, pepper, flour, tomato soup, cream of mushroom soup, beef broth, baby carrots, frozen peas, red potatoes, onions, celery flakes, parsley flakes
Taken from www.food.com/recipe/comforting-beef-stew-207181 (may not work)