A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Eisenhower's Beef Stew
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- #14332
Ever wonder what a hearty meal tastes like? Try this delicious beef stew inspired by Eisenhower himself. It's comfort food at its best, with a historic twist.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 tablespoon oil
2 pounds stewing beef
2 1/2 pints beef stock
1 pound small Irish potatoes, left whole or cut in half
3 small carrots, peeled and sliced
1/4 pound small onions, peeled and chopped
2 fresh tomatoes, cut in wedges
assorted spices (thyme, bay leaves, garlic, etc.,) tied in cheesecloth bag
salt, to taste
black pepper, to taste
1 tablespoon cornstarch
1/4 cup cold water
directions
Heat the oil in a Dutch oven over medium-high heat. Add the beef and cook, stirring occasionally, until the beef is browned on all sides. Add the stock, potatoes, carrots, onions, spice bag, and salt and pepper as desired. Bring to a boil then reduce the heat to a simmer and let cook for 45 minutes or until the beef is cooked and the vegetables are tender.
Remove the spice bag from the stew. Combine the cornstarch and water and mix until smooth. Stir into the stew. Let cook for another 15 minutes or until slightly thickened.
Serve hot.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 6, 2009
Hi, I found this recipe in a magazine in the 1950's. It's been a favorite in my family all these years. (If fresh tomatoes arn't available, I use a can of stewed tomatoes) and it doesn't seem to rake away from it.