Beef Stew #2
Yield
4 servingsPrep
30 minCook
Ready
Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
potatoes
|
*
|
| 1 | x |
carrots
|
*
|
| 1 | x |
onions
|
*
|
| 1 | x |
celery
|
*
|
| 1 | x |
beef
or chicken |
*
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
tomato soup
|
|
| 1 | can |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
potatoes
|
*
|
| 1 | x |
carrots
|
*
|
| 1 | x |
onions
|
*
|
| 1 | x |
celery
|
*
|
| 1 | x |
beef
or chicken |
*
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
tomato soup
|
|
| 1 | can |
water
|
*
|
Directions
Cut into bite size pieces any vegetables you like, mainly, potatoes, carrots, onions, celery, etc.
Cut beef or chicken into bite size pieces, removing most of the fat and marbling.
Put it all mixed up into a crock pot with 1 can of Golden Cream of Mushroom Soup and 1 can of plain tomato soup, and about ½ to 1 can of cold water.
Cook 5 to 8 hours on slow or medium andn you may not want to use any seasonings until after the first time.
Add pepper for garnish if desired.
