It has been cold and rainy and beef stew is perfect in this weather! It is one of Jonathan's favorites, but very low on my list of dinner choices. We worked together to complete this dinner and it turned out great. I really liked the flavor and consistency. We used fresh veges which made it taste so much better. This will defintely be a repeat in our house!
Shortcut Beef Stew, Campbells Soup
1 tbsp. vegetable oil
1 lb. boneless beef sirloin steak, cubed
1 can tomato soup
1 can beefy mushroom soup
1 tbsp. worchestershire sauce
Heat oil in saucepot. Add beef and cook until browned and jucies evaporate, stirring often.
Add soups, worcestershire and vegetables. Heat to a boil cover and cook over low heat 10 min. or until vegetables are tender.
Modifications: We seasoned the beef with onion powder and fresh garlic. We used potatoes, green beans, and carrots (all fresh). I had to add about a can of water as well. We seasoned the stew with cayenne pepper, seasoning salt, and black pepper. It took about 30 to 45 minutes for the vegetables to get soft enough for our tastes.