Fall is just around the corner. The kids are heading back to school and some, like minie, have started already. As the summer days are winding down, we tend to think more along the lines of hearty comfort food, rather than barbeque meals we’ve been used to. As a kid, I didn’t really like beef stew because it was something we had, usually, once a week and I remember complaining about it when my mom told us we were having stew was for supper. Now, I love a good homemade beef stew, I make it a few times a month but using this recipe, its still stew, with a twist. I call it my Welcome Fall! Beef Stew Recipe. A friend gave me this recipe years ago and promised even her stew-haters loved it. Guess what? So did mine! This recipe works in the oven, just throw it in first thing in the morning and let it simmer all day. If you work out then it is a great recipe for using your slow cooker. It’s so easy to make and very nutritious.
Welcome Fall! Beef Stew Recipe
What you will need:
1 lb. stewing beef
4 medium potatoes (peeled and quartered)
4 medium carrots (peeled and sliced)
1 can of Campbell’s mushroom sop
1 jar of Tostitos salsa (or your fav brand)
You can add other veggies (mushrooms, turnip)
Roast pan with lid or slow cooker (if using oven-method, preheat to 300 degrees)
In your roast pan or slow cooker, layer your beef stewing meat, carrots and potatoes. On top of the potatoes dump the can of Campbell’s mushroom soup and jar of Tostitos salsa. Spread it around the top of the potatoes. Cover with a lid. Put into preheated oven and let simmer all day or slow cooker (low-medium heat) .
You do not need onions or spices, they are built into the salsa. Stir the stew once it is almost cooked, letting it simmer even more. The more the better. The meat will be so tender. Add a salad and you have yourself a very simple and healthy dinner! Bon Apetite!