Saturday, February 20, 2010

Beef Stew

 Jim and I have been eating a lot of soup this winter.  Texas has had many cold days and a steaming bowl of soup with bread is so good on those days.  I was looking for something different to make and found this recipe in an old magazine.  I have never been able to make good stew so was so hoping this one would be good.  I was not disappointed.  I followed the directions except I used red potatoes as I prefer them and cooked it on high for 6-7 hr. because I started it later than planned.  I served it with warm homemade rolls. We loved it!



BEEF STEW
2 pounds beef stew meat
3 large carrots, cut into 1 inch-pieces
2 medium baking potatoes (I prefer red potatoes and used enough to equal the baking potatoes), cut into 1-inch pieces
1 (14.5-ounce) can Italian-style diced tomatoes
1 (14.4 ounce) can beef broth
1 (10.75 ounce can tomato soup
1/2 cup red wine
1 teaspoon Italian seasoning
1/2 teaspoon garlic salt


In a 6-quart electric crock pot, combine all ingredients. Cover, and cook on low 8-9 hours, or until beef is tender.



4 comments:

Chelsea & Nick said...

I am going to have to try this one!

Karen said...

Thank you for the sweet comment on my blog, Elaine.

We love soup in the winter. I have made a beef stew similiar to this recipe, but with V-8 (or an off brand vegetable juice) and I let it simmer in the crockpot, also. Yummy...good comfort food!

Blessings to you today...

gemini said...

Am trying this one...join me today for WFW, have an amazing day ahead.

Stacy said...

That sounds so good!