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Beef Stew - Rodger Savory

Beef Stew - Rodger Savory

2 Hr(s) 1 Min(s)
What You Need
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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
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.
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