Hearty beef stew is always a favorite! Serve with buttered egg noodles.
1 package beef chunks (1-2 lbs)
1 can tomato soup
1 can golden mushroom soup
1/2 can water
1 package dry onion soup mix
3 medium sized potatoes, cut into chunks
3 medium sized carrots, sliced
1 medium sized onion, cut into chunks
Preheat oven to 300 degrees.
Add beef in a roasting pan. Mix canned soup with water and stir until combined.
Add cut up veggies around the meat.
Pour soup over the top to cover.
Cook at 300° for 3 hours. Don’t let the beef boil or it will not be tender.
The slow cooking will tenderize any meat. I find that if I choose a roast and have the butcher cut the meat into cubes rather than buying cubed meat, the beef is more tender. Choose a roast with some fat running through the meat.
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