Today’s recipe is for vegetable beef stew from a client that sent me this quite a while ago. I actually almost forgot I had it until the weather called for some stew yesterday. It’s easy, there is no precooking, and you can make it in the oven! You could probably leave out the beef and it would be pretty good as vegetable stew as well.
Here you go:
1 to 1/12 lbs, stew meat (raw) and cut into small pieces
1 cup carrots/cut into bite size pieces
1 cup celery/optional/
(I am not crazy about celery so I add some celery salt instead, 1 teaspoon)
1 large potato cut into small cubes
1 onion, diced
1 can mushrooms and juice or 1 cup fresh mushrooms
1 can green beans and juice
1 can corn and juice
1 can tomato soup
1 can V8 juice (about the size of tomato soup can)
1 cup water
1 teaspoon salt and pepper
Dash of Worcestershire Sauce
Riley’s All Purpose Seasoning/optional/a dash or two
Put all together, stir well, place in pan with a tight lid and bake at 250/275 for 4/12 to 5 hours.
*Occasionally, I need to add a little water as the vegetables cook down.