Monday, November 3, 2008

Beef Stew and Biscuits

I'm a day behind with this recipe from last week's meal plan. By the time that dinner was over and the dishes were done and the kids were put to bed, the wind had left my blogging sails. This flavorful beef stew is one of my favorite quick dinner recipes.
First I start out with a can of beef. I know it doesn't look too yummy, but trust me, this canned beef is delicious and tender and the foundation from which I build many of our meals. Most of you don't have pantries stocked with canned beef. That's okay. You can use 2 lbs. of cooked stew meat. And I've never tried it, but I'm pretty sure that this recipe can also translate to a slow-cooker. So if you put 2 lbs. of uncooked stew meat in with the other ingredients, you could cook on high for 4-6 hours or on low for 10-12 hours and you'd probably turn up with the same delicious product. If any of you try it this way, let me know how it went.

Alright, here is the last can of beef from my pantry all ready to be made into stew. Later this month I will travel to my hometown and preserve a ridiculous amount of beef...enough to last our family all year... with my grandma, my mom, and my sisters. Keep watching my blog, because I intend to document the whole canning process.


I put the can of beef in a large pot and add two cubes of beef bouillon. Then I bring it to a boil.


Then I dump in 24 ounces of frozen stew vegetables or vegetable soup mix veggies


Now I dump in the other ingredients: tomato soup, french onion soup, Worcestershire sauce.


Stir. Bring it back to a boil. Then cover and simmer another 10 minutes, until the veggies are cooked.


While the soup simmers I mix up some drop biscuits. These are straight from the box. I just add milk, stir, drop by spoonfuls onto a cookie sheet and bake for the recommended 7-9 minutes.



Out of the oven



And atop my waiting bowl of stew


Tah-dah! Dinner start to finish in about 20 minutes.

Here's the recipe:

Beef Stew

1 can or 2 lbs stew meat
2 cubes of beef bouillon
24 oz. frozen stew or soup vegetables
1 can of tomato soup
1 can of french onion soup
1 tablespoon of Worcestershire sauce

Heat beef and bouillon to a boil(assuming the beef is already cooked). Add the remaining 4 ingredients. Stir. Return to a boil. Reduce heat, cover, and cook for an additional 10 minutes or until vegetables are tender.

Serve with biscuits.

Crock pot method:
Put everything above including uncooked stew meat into slow-cooker and cook on high for 4-6 hours or low for 10-12 hours.

2 comments:

Jackie said...

I have to admit, when I first started reading this, I was thrown by the thought of "canned beef." Thinking, canned, as in from the grocery store, like "a can of beef." Kind of grossed me out. I had to pause from reading, and was pleasantly surprised when I learned it was beef you had canned.

I love this blog, Krista. You're awesome!

Krista's Kitchen said...

Awww. Thank you Jackie! And thanks for following too. I'm glad you like it.

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