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AFTER CHURCH STEW

Course Soup, Stew & Chili, Stew

Ingredients

  • 1 1/2 lb lean beef cut in pieces (chuck round or top sirloin)
  • 2 tsp salt
  • 1/2 tsp basil dried
  • 1/4 tsp black pepper
  • 2 stalks celery cut up
  • 2 onions cut up
  • 1 can tomato soup 10 1/2 oz
  • 1/2 soup can water
  • 3 potatoes peeled and cubed

Instructions

  • Place beef (no need to brown it) in the electric skillet. Sprinkle with salt, basil, and pepper. Top with celery, carrots, and onions. Combine soup and water. Pour over meat and vegetables, coating all pieces. Cover turn to medium. Cook for 1 hour. Add potatoes and bake 20 minutes longer.