Beef Stew

From The Romney Family Table

1 pound stew beef, cut into bite-sized pieces
6 carrots, peeled and cut into chunks
2 potatoes, peeled and cut in to chunks
2 onions, chopped
2 (10.5 oz.) cans condensed tomato soup
1 (10.5 oz.) soup can water

Mix together all ingredients and put in ovenproof dish.
Cover and bake for 5 hours at 250 degrees.

Cowboy Stew

From the Lion House Soups and Stews, published in LDS Living

1 1/2 pounds ground beef
3/4 cup onions, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 (10.75) can condensed Tomato Soup
1 (10.75) can condensed Cream of Mushroom Soup
1 (10.75) soup can of water
4 potatoes, peeled and cut into 1/2 inch cubes (I used sweet pototatoes)
4 carrots, peeled and sliced in to 1/8 inch slices
3 ribs celery

Brown ground beef and onion in large frying pay.  Add salt and pepper while meat is browning.    When meat is done and onion is soft and translucent, transfer into colander to drain excess fat.  Return mixture to frying pan and add  soups and water.  Simmer 5 minutes.  Arrange potatoes, carrots and celery in 9x13 baking pan.  Pour meat and soup mixture over vegetables and stir.  Cover with aluminum foil.  Bake for 1 1/2 -2 hours at 350 degrees or until vegetables are tender.

Stew-pendous Beef Stew

I ripped this recipe out of a magazine recently, and it is the best stew I have ever had. Worth the effort!
Jill Dorrough

2 lbs stewing beef, but into 1 to 1-1/2 inch cubes 1/2 tsp seasoned salt 2 TBSP olive oil 1 1/2 cup coarsely chopped yellow onions 1 cup chopped celery 2 tsp minced garlic 2 tsp herbes de Provence 2 1/2 cups beef broth 2 TBSP tomato paste 2 TBSP balsamic vinegar 2 bay leaves 1 tsp sugar 1/2 tsp each salt and freshly ground black pepper 1 large thin-skinned potato, (Yukon Gold) unpeeled, cut into 3/4 inch pieces 1 large carrot, chopped 1 small sweet potato, peeled, but into 3/4 inch pieces 2 TBSP cornstarch 3/4 cup frozen green peas 2 TBSP chopped fresh parsley Directions: Sprinkle beef lightly all over with seasoned salt. Heat olive oil in large non-stick pot, and the beef cubes and cook, turning occasionally, until all sides are lightly browned. Remove from pot and keep warm. Add onions, celery and garlic to the same pot (you may add a little more olive oil or some beef broth if necessary). Cook and stir until vegetables begin to soften, about 5 minutes. Return beef cubes to pot and stir in herbes de Provence. Add beef broth, tomato paste, vinegar, bay leaves, sugar, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 1 hour, 15 minutes. Make sure it's a low simmer and that the mixture is not boiling or it will burn. Stir in white potato and carrot. Cover and simmer for 25 more minutes. Stir in sweet potato and simmer for 20 to 25 more minutes, until vegetables are tender. Mix cornstarch with 2 TBSP water until smooth. Add to stew. Mix well and continue to cook until stew is bubbly and has thickened. Stir in peas and parsley and cook just until peas are heated through, about 2 minutes. Number Of Servings:6 Preparation Time:30 minutes; cook 2 1/2 hours