Serving the Whitchurch Stouffville community 905-591-4443
Prep Time: 25 minutes
Cook Time: 2-3 hours
Makes: 4 servings
1 tbsp cooking oil
4 cups of water
½ tsp salt
1/8 tsp pepper
2 medium carrots cut in to 1 inch pieces
2 potatoes – peeled or unpeeled – cut in to 1 inch pieces
1 small onion chopped = ¼ cup
1 can tomato soup - undiluted
In a large pot (Dutch oven pot), heat oil for 2 minutes and add stewing beef.
Cook 15 minutes, stirring occasionally, until brown on all sides.
Add 4 cups water, salt & pepper. Heat until boiling, reduce heat to low and cover and simmer for 2-2.5 hours.
Stir in remaining ingredients – vegetables, bay leaf and tomato soup.
Cover and cook until vegetables are tender – approximately 30 minutes.
Optional: add a tin of corn or peas once other veggies are cooked.
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