Mom's Stew

Mom's Stew

In a dutch oven or other large pot, combine:

1 ¼ – 1 ¾ lb. Fully cooked, seasoned beef (Mom suggests using McCormick's Montreal Steak Seasoning, garlic powder, and salt for seasoning the beef. She just uses leftover roast and its juices -- yum!)

1¼ lb. Baby carrots (or larger carrots cut into wedges or baby carrot sized sticks)

1¼ lb. Russet potatoes, cut into pieces about ½” x 1” x 1”

½ large onion cut into 16ths

And:

½ - ¾ c. Heinz 57 sauce (depending on how seasoned the meat is)

½ tsp. Salt

2 Dashes of ground black pepper

½ tsp. Dried basil

2 Bay leaves about 2 in. long, broken in quarters.

Cover with:

Water - enough to just cover the ingredients.

Gently boil on medium for 1 - 1 ½ hrs. or until carrots and potatoes are tender.





Copyright © 2012 Joanna Corley & Dabble Magazine, LLC.