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Mother’s
Beef
Stew
2 to 2
1/2
pounds
of lean
beef
stew
meat
2
tablespoons
of bacon
drippings
or
shortening
2 large
onions,
diced
5 large
potatoes,
cut into
eighths
4 or 5
large
carrots,
cut into
2 inch
slices
Salt and
black
pepper
to taste
Garlic
powder
1 – 10
3/4
ounce
can of
condensed
tomato
soup,
undiluted
1 cup of
diced
celery
(optional)
1 soup
can of
water
Brown
the stew
meat in
the
bacon
drippings
or
shortening.
Add the
onions
and cook
until
browned.
Add the
other
vegetables
and the
seasonings.
Add the
soup and
water.
Simmer
for
about 3
hours or
until
the meat
and the
vegetables
are
tender
adding
more
water as
needed
during
cooking.
Did You
Know?
Quickly
applying
ice cold
vinegar
to a
burn
will
give
fast
relief
and help
prevent
blisters.
If you
enjoy
these
Recipe
Cards
you may
also
enjoy
one of
my other
Recipe
sites.
Cooking
With The
Capt.
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