This is the stew my mother always made. I now make it and my family and friends love it.
Yield:
6-8 servingsIngredients
8 medium potatoes, peeled and cubed
8 large carrots, peeled and sliced
1 large onion, chopped
4 stalks celery, deribbed and sliced
1 1/2 lbs stew meat
4 tsps beef base
1 package onion soup mix
10 1/2 oz can cream of mushroom soup, condensed
1 tsp salt
1/2 tsp garlic salt
1 tsp black pepper
2 tbs parsley, freezed, dried and crushed
3 tbs cornstarch
1 1/2 cups water
Instructions
In Dutch oven, brown stew meat with beef base, onion soup mix, onions and celery. When meat is browned, add soup and mix well. Add potatoes, carrots, salt, garlic salt, pepper and parsley, stir and edd enough water to cover mixture. Simmer on medium heat, 30-45 min or until potatoes and carrots cut easily with side of fork. In large measuring cup, blend cornstarch and 1 1/2 cups water, then stir slowly into stew mixture to thicken.
