Beef Stew

Ingredients

1-1.25 pounds stew meat cut into bite size pieces

Med yellow onion

Tomato soup

2 large potatoes or 3 medium peeled and cut into bite size pieces

About half a bag of small carrots sliced into small pieces

1 can sweet peas

1 can green beans

Directions

Salt and pepper meat, toss in flour. Heat up oil in pot. Brown meat on all sides (about 5 min). When meat about 3/4s cooked add in diced yellow onion and cook until soft.

Add 2.5-3 tall glasses of water and let simmer for 5-10 minutes. When simmering cut up potatoes and carrots and parboil in different pots. Carrots boil for about 5 minutes and potatoes about 8 when they are slightly soft but not falling apart.

Add tomato soup to meat and water continue to simmer for 15 or so minutes. When carrots are done, drain and add. When potatoes are done scoop the potatoes into the pot, but save water. (Grandma always told mom that the potato water would thicken up a thin stew but mom has never tried it. She still saves the water in case).

Continue to simmer stew for about 15 min and when getting to desired consistency add drained peas and string beans to stew and allow to heat through for about 5 minutes. Serve with French bread and butter! The stew from start to finish should simmer anywhere from 45 min to 1 hr.