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Beef Stew - Rodger Savory

Kraft Memeber Recipe
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Makes: 6 medium servings Total Time: 2 hr 1 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 1 1/2 lb. beef chuck, cubed
  • 2 Tbsp. olive oil
  • 3-4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can Campbell’s tomato soup
  • 1 can beef consomme or beef stock
  • 1/4 teaspoon powdered basil
  • 1/4 powered thyme
  • 1/2 cup catsup
  • 1/4 cup water
  • 1 tsp. each Tabasco and Glory or maybe Texas Pete hot sauce
  • 1 to 1 and 1/2 tsp. Worcestershire sauce (Lea & Perrins)
  • 3 medium carrots, cut in 1/2 inch pieces
  • 2 stalks celery, cut in 1 inch pieces
  • 4 medium potatoes, chopped
make it
Brown beef lightly in oil in Dutch oven. Add garlic and onion, saute until soft.

Add all other ingredients except remaining vegetables, and stir until smooth and well mixed.

Add remaining vegetables, cover and simmer until beef and vegetables are tender. Add water if needed.
Mother likes this so much I needed to save it. It blends well with very hot pepper sauce so it is good for mild or hot preferences.

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