Beef Stew & Potato Rolls

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Beef Stew & Potato Rolls


ABM Recipes

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.”  – Kipling

Sandra Berger

Sandra Berger

Sandra Berger has a degree in Restaurant Management from the University of Illinois and has worked in the food industry ever since. She is best known for her easy-to-make, yummy, family- friendly recipes. Some of these are a part of her cook book, "Sandra's Easy Epicure: Easy Eats." In addition to creating culinary masterpieces, she is also an experienced event planner. Sandra lives with her family in Columbus, Ohio.
Sandra Berger

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