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Beef Stew Recipe


1 tablespoon olive oil

1 pound ground beef

1 onion, cut into 1/4 inch slices

1 (10.75 ounce) can condensed tomato soup

1 (1 1 ounce) can beef broth, divided

1 (4 ounce) can minced onion

1 cup sliced mushrooms

1 (5 ounce) can diced green chilies, divided

1 (4 ounce) can crushed cherry tomatoes, divided

1 (8 ounce) can tomato paste


Place the olive oil in a large pot or Dutch oven; add beef, onion and saute for 10 minutes, stirring occasionally. Drain excess fat by adding 1 cup of tomato soup, and season with salt and pepper. Return mixture to pot.

Melt tomato soup and tomato soup in medium skillet. Pour in 2 1/2 cup of beef broth. Bring just to a boil, stirring occasionally. Reduce heat to medium, and add mushrooms. Simmer for 5 minutes, stirring occasionally; cover, and simmer for 5 minutes. Stir in 2 tomato halves and 1/2 cup diced chilies. Season with bread crumbs, salt, pepper and 2 tablespoons diced fresh tomato juice. Cover, and simmer for 5 to 10 minutes. Stir in 3 small carrots and 1/2 cup tomato paste. Pour over beef mixture in pot and simmer for 10 minutes, stirring occasionally.


bullupuppur writes:

⭐ ⭐ ⭐ ⭐ ⭐

I seriously considered giving this 5 stars, but once again they were all gone...I had to make cutecakes..(and make another 10inchis of batter..)some people said it was getting too thick, but mine turned out perfectly.if you're not fond of eggs, thanNICE! It did need some extra batter added, possibly twice as much, depending on how thick your egg is. It was still pretty thin, so maybe next time I'll add another egg...