Low Fat After Church Stew
Serving Size : 4
1 pound lean beef -- cut 1/2 inch cubes
2 teaspoons salt
1/2 teaspoon basil
1/4 teaspoon ground black pepper
2 stalks celery -- cut diagonal slices
4 carrots -- cut in halves lengthwise & crosswise
2 medium onions -- cut in 1/2" slices
1 10 1/2 ounce can condensed tomato soup
1/2 soup can water
3 medium potatoes -- peeled and cubed
Place beef (no need to brown it) in 3 qt casserole.
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 tightly and bake in slow oven (300 degrees F.) for 3 hours.
Add potatoes and bake an additional 45 minutes.
Serves 4.
Serving Size : 4
1 pound lean beef -- cut 1/2 inch cubes
2 teaspoons salt
1/2 teaspoon basil
1/4 teaspoon ground black pepper
2 stalks celery -- cut diagonal slices
4 carrots -- cut in halves lengthwise & crosswise
2 medium onions -- cut in 1/2" slices
1 10 1/2 ounce can condensed tomato soup
1/2 soup can water
3 medium potatoes -- peeled and cubed
Place beef (no need to brown it) in 3 qt casserole.
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 tightly and bake in slow oven (300 degrees F.) for 3 hours.
Add potatoes and bake an additional 45 minutes.
Serves 4.
