Happy Saturday! I'm so glad that the weekend is FINALLY here...how about you?!?! I'm a little behind in posting my "Recipe of the Week" column this week - sorry! The recipe I'm sharing with you today is a great one to make on the weekend, though, since it bakes in the oven for several hours...so you can clean the house, work in the yard or on craft projects while your dinner is baking without any effort on your part! How fabulous is that?? Mike and Justin really love this hearty stew! Here's the recipe:
INGREDIENTS:
- 6 or 7 medium sized Idaho potatoes, peeled and cubed
- 2 cans cream of mushroom soup
- 1 small onion, finely chopped
- 1 can green beans
- 1 can corn
- 1 can peas
- 1 large carrot, diced
- 1 or 2 stalks of chopped celery, if desired
- stew meat
- dried parsley - about a Tablespoon
- garlic powder to taste
- salt and freshly ground pepper to taste
In a skillet, cook stew meat with chopped onion until onion is clear and stew meat is no longer pink. Spray a 4 1/2 quart pot or Dutch oven with non-stick cooking spray. Add all ingredients to the pot and stir to combine. Place lid on pot and bake in a 300 degree oven for about 5 hours, or until potatoes are fork tender. Serve with a salad and hot rolls - DELICIOUS! Leftovers, (if you're lucky enough to have any - ha! ha!), can be stored in the fridge to pack in a lunch or two during the week.
TIP: If you like a thicker stew, you can drain some of the juices from the canned veggies before adding them to the pot.
Have a fun and safe weekend!
Sounds and looks yummy!! Can this also be prepared in a crockpot? If so for how many hours on high or low??
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