Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

ONION BEEF STEW




Source of Recipe


ORIGINAL RECIPE


List of Ingredients




2 lbs chuck roast cut into cubes
Baby carrots (about ½ small bag)
2 potatoes, peels left on, cubed small
2-3 stalks of celery, sliced (leaves left on!)
3 onions, sliced
1 cup frozen peas
1 stick butter
¼ cup flour
1 pkg. Lipton Onion Soup Mix
2 cans Campbell’s French Onion Soup
1 can Campbell’s Cream of Mushroom soup


Recipe



Cut potatoes, and celery, put in the bottom of the cast iron Dutch oven. Add Carrots and cut onions, and frozen peas.

In a large ziploc, put the cubed beef, pkg. of Lipton onion soup and flour. Shake well.

In a large skillet, melt butter, and sauté beef. (I just dump the entire contents of the baggie, into the skillet!) When beef is well browned, add soups. Mix well. Pour beef mixture over veggies in Dutch Oven. Put in oven and bake at 350° for two hours.

Notes: I use a cast iron dutch oven, and bake this stew in the oven, but it can be made in the crock pot, instead.