THERE'S NOTHING LIKE A BOWL                                    OF HEARTY BEEF STEW!

I used to cook lunch for our small church school and I developed this recipe for Beef Stew which everyone loved. I serve it over rice with hot, buttered cornbread . 

BEEF STEW

1 3-5 lb. beef Shoulder Roast, seasoned TONY CHACHERIE'S CREOLE SEASONING 

GARLIC POWDER

OIL for searing the roast

Season Roast and brown on all sides over high heat in a heavy Magnalite Pot,

then, reduce heat to low and pour 1-2 cups water around the roast.

Add:

2 envelopes of LIPTON BEEFY ONION dry soup mix 

1 bell pepper , chpd. 

1-2 med. large onions, chpd. 

2-3 garlic cloves , minced fine 

2 ribs celery, chpd. fine 

4-5 large potatoes , peeled & cut into chunks

½ 16oz. bag baby carrots 

2 packets of Brown Gravy Mix, for thickening

½ cup frozen green peas , just before serving 

Season well with Tony Chachere's  Seasoning . Sear the roast in 1/8 cup of vegetable oil.
Sprinkle 2 packets of  Lipton's Beefy Onion Dry Soup Mix over the roast . 

Once seared on both sides , add remaining seasonings . 

Add chopped vegetables , except for carrots and potatoes . 

Simmer on low , for about 2 hours , until tender , covered . Add water 2 cups of water . 

In a separate pot , boil the chopped potatoes and carrots . 

When almost tender, but, still a little firm, drain

them and add to the pot of stew 

finish cooking the vegetables 

in the stew broth . 

To thicken the stew, mix 2 packets of brown gravy 

mix in 1 cup of ice cold water and stir until 

dissolved , before adding to the pot .

Stir well, until thickened . 

Add frozen green peas just before serving. 

Serve with hot, buttered cornbread.
( the recipe for the cornbread

will be in another 

post ) 

This beef stew gets better after sitting in the 

refrigerator for a day or two . 

~Enjoy !~ 

~Tami ~