Beef Stew III So Tasty

Cook and World

Wednesday, December 4, 2019

Beef Stew III

"A exquisite vegetable beef stew on the way to comfort you on a rainy day."

Ingredients :

1 half pounds cubed beef stew meat
2 tablespoons vegetable oil
1 onion, finely diced
1/4 cup all-reason flour
four cups diced potatoes
2 cups diced carrots
1 (10.Seventy five ounce) can beefy mushroom soup
2 tablespoons cornstarch
1/2 cup cold water
salt and pepper to taste

Instructions :

Prep : 15M	Cook : 6M	Ready in : 2H15M

Using a big inventory pot, brown stewing meat in oil. Add onions and sprinkle flour into stock pot, stirring until flour is well included.
Fill stock pot with water. If you decide on a thick stew fill inventory pot most effective 1/2 full, in case you opt for a extra diluted stew fill your inventory pot within one inch of the pinnacle. Let meat prepare dinner until gentle, checking frequently on water stage. When water evaporates upload more. Cook for 1 half of hours.
When pork is tender add potatoes, carrots and beefy mushroom soup. Cook for 30 to 45 minutes, or until tender.
In a separate bowl mix cornstarch and cold water. Stir into soup and simmer. If not to desired thickness upload any other mixture of cornstarch and cold water. Heat through, season with salt and pepper, and serve.

Notes :

Try using a Reynolds® sluggish cooker liner for your slow cooker for easier cleanup.

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