When it’s cold outside, I want hot food … comfort food … preferably in a bowl!
I also want the house to be warm and smell wonderful … because the oven has been on and dinner has been cooking for hours!
I love meals made in one pot … makes clean-up easier!
Fix-it and forget-it recipes are so convenient … gives me plenty of time to sit at the computer while dinner is cooking!
OK, I know that a beef stew recipe is strange coming for me … it’s not sweet, but it is simple!
This recipe was given to me probably 25 years ago from my friend June, who got it from her friend Carolyn, who got it from her sister-in-law Patty. I have adapted it to fit my family’s needs … we still call it “Patty’s Stew” 😉
Believe me … it’s hot, hearty, delicious and easy! I usually make drop biscuits, too … the kind made from Bisquick (it’s what my family likes) … easy peasy … the way I like it 😉
This may be difficult to believe … follow the directions, even though they may seem a little strange! The first time I read the recipe, I was shocked! I remember watching my grandma make stew … flouring the meat, browning the meat, thickening gravy … this recipe calls for none of that and it works! It really is super simple 😉
This is what you will need … beef stew meat, small red potatoes, onion, onion soup mix, carrots, celery and golden mushroom soup …
I love to use my pretty red cast iron dutch oven, but any type of dutch oven will work with this recipe!
Simple Beef Stew
In a large dutch oven (6-7 quart), layer the following in order:
- 2 or 2-1/4 pounds raw beef stew meat
- 8-10 small red potatoes, cut up (I don’t peel them)
- 1 large onion, chopped (I like a sweet onion)
- 1 packet Lipton onion soup mix
- 1 pound carrots, peeled and cut in chunks (sometimes I leave the skin on)
- 4 stalks celery, sliced
- 3 cans golden mushroom soup
Place the cover on the dutch oven. Bake at 350°F for 3 hours. DO NOT ADD WATER. DO NOT STIR UNTIL JUST BEFORE SERVING. The meat browns. Juice from the vegetables and soups make a beautiful brown gravy. Serves 6