Beef Stew &Â Potato Rolls
2T Flour
2T Butter
1 lb Beef Stew Meat
1 Can Tomato Soup
1 Soup Can Water
2 Onions, Quartered
1 lb bag Baby Carrots
3 Potatoes, Cubed
¼ t Thyme
Melt the butter in a large pot over medium heat. Dust the meat with the flour and brown on all sides in melted butter. Add the soup and water, stir to combine. Cover, reduce heat to medium low and simmer for 1 ½ hours. Add the remaining ingredients. Cover and simmer for an additional hour or until vegetables are tender, stirring occasionally. Uncover during the last 20 minutes for a thicker stew. Serves4
This can be made ahead of time. Just cover and refrigerate after stew has cooled.
“Teach us to delight in the simple things.” Â – Kipling