Beef Stew - Rodger Savory

Beef Stew - Rodger Savory

2 Hr(s) 1 Min(s)
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1 serving
Original recipe yields 1 serving
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 stalk s celery, cut in 1 inch pieces
4 medium potatoes, chopped
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Let's Make It
1
Brown beef lightly in oil in Dutch oven. Add garlic and onion, saute until soft.
2
Add all other ingredients except remaining vegetables, and stir until smooth and well mixed.
3
Add remaining vegetables, cover and simmer until beef and vegetables are tender. Add water if needed.
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