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2 tbsp flour
1 tbsp vegetable oil
1 pkg onion soup mix
4 cups cold water
2 cups fresh or frozen baby whole-style carrots
2 medium potatoes, cut in eighths
4 cups fresh mixed vegetables (eg. sliced onion, diced celery, peas and cut green beans) OR a pkg of your favourite frozen vegetable mix

Coat beef cubes with flour. Brown in hot oil over medium high heat while stirring. Drain fat. Add soup mix and stir. Add water and bring to a boil, stirring constantly. Simmer, covered, on stove or in 325°F oven for at least 1½ hours. Add vegetables, except peas, cover and cook until tender, about 25 minutes. Add peas and cook 5 minutes longer. Serve over noodles or with dumplings or toast. If using frozen vegetables, add during the last 15 minutes of cooking time.

Time saver: Make up large batches of this stew and freeze in family-size portions. These can easily be defrosted and reheated for a meal in minutes that tastes like it took hours to prepare.

Makes 4-6 servings.

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