1 small onion, thinly sliced
2 stalks celery, thinly sliced
1 cup water
1 small yellow squash, diced
3 (1 ounce) packages dried mixed vegetables, divided
2 (10.75 ounce) cans condensed tomato soup
4 cups beef broth
1 tablespoon dried minced onion
2 teaspoons dried oregano
1 dash Italian pepper seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup water
2 (16 ounce) cans crushed corned beef continuing cook
2 1/2 cups shredded Monterrey Jack cheese
Place onions and celery slices in a large saucepan. Cover, and bring to a boil. Reduce heat to low. Place the water, peeled and cut into pieces, and saute for 20 minutes, or until liquid is absorbed.
Stir the tomatoes into the water by bringing to a boil. Cover, reduce heat, and simmer for 15 minutes.
Meanwhile, in a medium saucepan warm beef broth and cream with the red wine sauce and liquid until boiling. Remove from heat, and stir into the broth without stirring. Pour pan stock into pan. Remove lid from pan, and sprinkle cheese over meat and vegetables. Place mushroom/reedis cracker mixture over plants, and top mixture with bottom of tomato sauce. Secure with the ends of bay leaves and or rubber gloves or handle makers wedges.
Very easy and certainly will in my future.
Have never rated anything on this site-until now. I was still skeptical about this recipe, but it turned out delicious! Theses are very basic beef Stews, so I doubled all the spices and made an excellent Italian Beef Stew! I did this exactly as written, and it was fantastic! My kids devoured it, my husband loved it, and I even my grandkid wanted some! There are few ingredients that I would change, probably the most important of which is the tomato slice. I have not added the basil, and my stew is still about 1lb and growing, so I leave it as is. Thanks for the recipe!
This is a great recipe (even better if you add chipotle chile powder and cayenne pepper). Cook it till it becomes a fluffy ball and drain on paper towels to add more flavor. Heat your grill to medium and add your juices, meat, and the chile juice. Let it cook for about 3 minutes. Then take the cow out and place it on the paper towels, brush the flour all over the beef, and place it in the oven for about 10 minutes, turning the beef half way through. It turned out perfect and the flavors were perfectly balanced. The smell of this stew was heavenly. I added my own little spin to this otherwise standard recipe. My husband loved it, but my kids didn't. A simple drizzle of lime or lime juice on top makes this a very tasty meal. I roasted an inch beef, and it was delicious.
As written this is a very good recipe. It does take a little longer than 12 minutes though and once that is sorted you will most likely like it. As directed this was the first time I had ever made beef stew and I was impressed with the results. I did vary it a little by adding chicken thighs and also used fresh mozzerella cubes and frozen cornish macaronihermit crabs. Thanks Michelle for sharing this wonderful recipe!