Country Beef Stew
Elaine Welin, Fall Creek
1-1/2 lbs. beef stew meat, cubed
1/2 tsp. salt
3/4 tsp. pepper
1/2 onion, chopped
2 cups warm water
2 beef bouillon cubes
16 oz. can Hunt’s tomato sauce
14.5 oz. can Hunt’s diced tomatoes
4 medium potatoes, peeled and cubed
1 small rutabaga, peeled and cubed
5 medium carrots, cleaned and sliced
1 small can sliced mushrooms |
Brown stew meat and onion in soup kettle
over medium heat. Sprinkle on salt and pepper. After meat
is browned, add water, beef bouillon, tomato sauce, diced
tomatoes, potatoes, rutabaga, carrots, and mushrooms. Bring
all to boil, then cover and reduce heat to low and simmer
for 1-1/2 hours.
