Recipes of the month- February 2018

Prep Time: 25 minutes

Cook Time: 2-3 hours

Makes: 4 servings

1 tbsp cooking oil

Stewing beef

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.