As the snow and cold approaches, our days are now filled with simmering soups on the stove. There is nothing better on a cold and wet day than hot soup under a warm blanket at least in my opinion.
This beef stew recipe has been a regular in my cookbook of years. It is super simple to make and very tasty too. Neil asks for it at least once a month and I am happy to oblige. It makes enough for leftovers which is a huge plus around here.Ingredients:
2 lb Beef, cut into 1/2” cubes
1 C Chopped Onion
2 Tsp Seasoning Salt
2 Tsp Oil
4 Beef Bouillon Cubes
3 C Potatoes, peeled + diced
2 C Carrots, peeled + diced
1 Stalk Celery
1. In a large pan, cook the beef, onion, seasoning salt in the oil until thoroughly cooked.
2. Once the beef is done, add the beef bouillon cubes to the pan. Add water until the level is about 1” above the beef.
3. Reduce heat and simmer for 1 hour.
4. Add the potatoes, carrots and celery. Cook for 30-45 minutes.
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