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Tillamook Beef Stew

ID: 54 Beef

Ingredients:

2 lbs. beef cubes
1large onion, sliced
carrots, cut in chunks
potatoes, cut in chunks
1 green pepper celery, cut in chunks
1 can green beans
1 can undiluted tomato soup
2 (soup) cans water

Instructions:
Dredge beef cubes in flour, salt and pepper mixture. Layer in Dutch oven or heavy kettle: floured beef cubes, onion, carrots, potatoes, green pepper, celery, and green beans. Pour undiluted tomato soup over top with 2 cans water. Don't over salt.

Put cover on tight and cook on simmer for 5 hours.

Note: Be sure to use a real tight lid so the moisture doesn't escape.

Submitted by:
Dorothy Berkey
Oregon USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Tillamook Beef Stew
ID: 54 Beef


Ingredients:
2 lbs. beef cubes 1large onion, sliced carrots, cut in chunks potatoes, cut in chunks 1 green pepper	celery, cut in chunks 1 can green beans 1 can undiluted tomato soup 2 (soup) cans water

Instructions: Dredge beef cubes in flour, salt and pepper mixture. Layer in Dutch oven or heavy kettle: floured beef cubes, onion, carrots, potatoes, green pepper, celery, and green beans. Pour undiluted tomato soup over top with 2 cans water. Don't over salt. Put cover on tight and cook on simmer for 5 hours. Note: Be sure to use a real tight lid so the moisture doesn't escape.

Submitted by: Dorothy Berkey Oregon USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.