Recipe of the Week: Mary's Vegetable Beef Stew

This week's recipe is from Mary Cowser from Shreveport, Louisiana. She says, "My Mom used to make a stew similar to this. I just simplified it with canned ingredients. You will not believe how easy this is. My kids absolutely love it!!" Thanks, Mary, we love it too!

2 tablespoons vegetable or olive oil
1-2 pounds stew meat (depending on how meaty you want it), or use leftover roast beef or steak
1 medium onion, chopped
3-4 cups water
1 large (29 ounce) can cut, mixed vegetables
2 (16 ounce) cans tomato sauce
1 (16 ounce) can stewed tomatoes
1 cup elbow macaroni (uncooked)
Salt, pepper, and garlic powder to taste

How to Make It
1. Add oil to large pot and heat over medium-high heat. When hot, add stew meat and onion and cook, stirring often, until meat is browned, about 5-10 minutes.
2. Add water and simmer, covered, for 1 1/2 to 2 hours, stirring occasionally, until meat is very tender. (If using cooked, leftover meat, cooking time will be reduced.) Add additional water during cooking if necessary to cover meat.
3.  Add all remaining ingredients and simmer for about 30 minutes, or until macaroni is tender.
4. Season with salt, pepper, and garlic powder to taste.

Serves 9-10

Do you have a quick and easy recipe your family loves? We'd love to hear it! And don't forget to check out Who Knew? Cooking Essentials on HSN.

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