REGipe Beef Stew
2 lbs steak (round, stew meat, sirloin, whatever you prefer)
3 C Beef Bouillon
2 C peeled and sliced carrots
1 C sliced celery
2 medium onions
1 can water chestnuts – drained and sliced
1 can mushrooms – drained
1 can (16 oz) diced tomatoes
3 T flour (can be heaping tablespoons)
1 T sugar (can be heaping tablespoon)
2 large potatoes peeled and cut into cubes (feel free to add more if desired)
Preheat oven to 300 (or you can use crock pot)
Brown meat with salt, pepper and garlic powder.
In a large bowl mix together carrots, celery, onions, water chestnuts and mushrooms with the flour and sugar
Put the can of tomatoes in a roaster and add all vegetables. Mix in 2 shakes of tabasco and 3 shakes of Worcestershire (feel free to add more tabasco and Worcestershire if desired) then stir.
Add the beef bouillon
When meat is browned, take out of pan and cut into bite size pieces and trim off all fat. Put water in pan to get all brown bits from pan and pour into veggie mixture. Combine meat and veggies.
Cover with foil and bake for 4 hours. During the last 45 minutes add potatoes and bake at 375
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