Wednesday's Menu

This is a GREAT recipe for beef stew. It takes a little time, but it's well worth it! Enjoy!!!

Ingredients: amounts depend on how much you are going to make and how much you like of each ingredient.

Onion-diced
stew beef
carrots (not baby sweet, but regular long carrots)-peeled and sliced into rounds
potatoes (I like using red potatoes because they stay firm) – peeled and cubed
frozen corn (bag or box depending on how much you want)
large can of whole tomatoes – I like using the whole ones and cutting them up myself because it seems to yield more juice


In a dutch oven or stew pot, put enough oil in bottom to brown the beef. Coat beef in flour (plain) and brown on med heat. When beef is browned, add onions and cut up tomatoes (add with the juice from the can), and a little more water (you can use the can) and bring to a boil. Turn down to simmer and add salt and pepper to taste and cover. Let the beef, onions and tomatoes simmer until the beef is tender. Add carrots and cook until almost done (fork will go through, but still firm). When carrots are at this stage, add corn and potatoes and cook until potatoes are done to your liking. Serve with crackers or whatever you like.

Hints: you will have to add water to the pot all along (so keep a check on your level) and when you do, you may have to add more salt, especially as the potatoes soak a lot of it up.