Home About Calendar Books News Join Us
Starters
Soups
Salads
Veggies
Seafood
Poultry
Meats
Snacks
Chili
Breads
Desserts
Cakes
Cookies
Pies
Top Recipes

Soup Recipes

Contact Deanna

After-Church Stew (Serves 6)

I wonder if any of my friends at Trinity United Methodist Church in Grand Rapids, Michigan can guess which Sunday mornings I have this stew in the oven while I’m at church. In all honesty, it’s such a favorite entrée at our home that I serve it on other days of the week too.

1 and 1/2 pound lean beef cubes (1 and 1/2-incyh cubes from chuck or round)
2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried basil leaves, crushed
2 stalks celery, cut in diagonal pieces
4 medium carrots, pared and quartered
2 medium onions, cut in 1/4 inch slices
1 (10 and 3/4-ounce) can condensed tomato soup
1/2 soup can water
3 medium potatoes

1. Place beef (no need to brown it) in 3-quart casserole.

2. Sprinkle beef with salt, pepper and basil leaves.

3. Top meat with celery, carrots and onions.

4. In small bowl, combine soup and water.

5. Pour soup mixture over meat and vegetables, coating all pieces. Cover tightly.

6. Bake in preheated 300 degree oven 3 hours.

7. Add potatoes and bake 45 minutes longer.


Nutritional information per serving:
253 calories, 20 grams protein, 6 grams fat, 31 grams carbohydrate, 52 milligrams cholesterol, 1170 milligrams sodium