Holaaaaaaaaa! It’s beef stew night at Chez Jay’s!
First we get all the ingredients together…
1 can of Peas
1 can of Green Beans
1 small can of Mushrooms
1 can of Diced Tomatoes
1 can of Carrots
1 can of Whole Kernel Corn
1 Onion
2 or 3 decent sized Russet Potatoes
1 10.4 oz can of Beef Consume
1 14 oz can of Beef Broth
1 lb of Stew Meat
I start by chopping the onion...
Then I throw it in the big pot with some olive oil and sweat
the onions...
Cut up the stew meat into small pieces...
Toss the stew meat in a big Tupperware thing with some
flour, garlic powder and Cavender’s seasoning. You can use a Ziploc bag, but those
things are expensive. If you use the Tupperware thingy all you have to do is
wash it out real quick and it’s ready to be used for the leftovers. (I bet Rachael
Ray would be impressed with that!)...
After the onions are just about translucent you throw in the
meat to brown it (add some salt and pepper if you want, but remember that the
Cavender’s has both in it too!)...
Then you pour all the veggies, consume and the broth in.
Also, refill the empty 14 oz broth can with water and throw that in too (twice
or three times if you want it more soupy). Bring to a light but steady boil and
let it all get happy and cooked all the way through for at least 30 minutes...
Then dice up some potatoes and toss those in and bring it back up to a boil.
Then cook at low to medium
heat until the potatoes are soft (about another 20 minutes or so), then make
some breadsticks or whatever you want with it and serve very hot....
It’s sooooooooo yummy and is great comfort food during a
never-ending winter.
