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lean stew meat cooking oil paprika garlic powder beef bouillon bay leaves oregano tomato soup carrots bunches celery onions green peppers potatoes
Viewed: 33 - Published at: 6 years agoIngredients
- 10 lb. lean stew meat, cubed into 1 1/4-inch pieces
- 1 c. cooking oil
- 2 tsp. paprika
- 2 tsp. garlic powder
- 3 cans beef bouillon
- 6 bay leaves (remove from serving)
- 2 tsp. mustard seed
- 1 Tbsp. oregano
- 3 cans tomato soup
- 4 pkg. carrots, thickly sliced
- 2 bunches celery, chopped
- 2 lb. onions, chopped
- 2 green peppers, chopped
- 8 lb. potatoes, peeled and cut into 1-inch cubes
Method
- Use an electric roaster.
- Add cooking oil and preheat to 350°. While roaster is preheating, season meat with salt, pepper, paprika and a dash or two of garlic powder.
- Add meat to roaster and sear on all sides.
- After meat is seared, add beef bouillon, garlic powder, bay leaves, mustard seed and oregano.
- Cook at medium heat 225° until meat is tender, but not falling apart.
- Add tomato soup; bring to a boil.
- Add carrots and onions.
- Cook for 30 minutes.
- Add celery and green peppers.
- Add salt over each addition of vegetables.
- Use hot water for desired consistency during cooking.
- Add potatoes and cook until all vegetables are done.
- Reduce heat to 175°.
- This will hold ready to serve.
