Saturday, October 11, 2008

Chunky Beef Stew

  • 4lbs beef top round roast, cubed
  • water
  • 4-6 red potatoes, cubed
  • 1/2 lb green beans
  • 3-4 carrots, sliced and peeled
  • 1 cup frozen corn
  • 1/2 lb of pasta
  • 1 large onion
  • 2 stalks of celery
  • 8 cubes beef bullion
  • 4 bay leaves
  • pepper


  1. Add beef, onion, celery, and bay leaves to pot, covering with cold water
  2. cook on low heat for 2 hours or until beef is cooked through, stirring occasionally
  3. strain any fat or grease off of the top, remove onions, celery and bay leaves
  4. add bullion, pepper,carrots and potatoes, cook on low-medium for 1 hour
  5. add pasta, corn and green beans
  6. cook until pasta, green beans and potatoes and carrots a done
  7. add salt cautiously, if needed and pepper to taste, sometimes I even add more bullion instead of salt, if needed
    Serve with dinner rolls

Normally I make this recipe with soup bones as well, but I forgot them. This is a great recipe because you can add any of your favorite vegetables, or even beans. Overall, this is a pretty wallet-friendly recipe, and you can eat the leftovers for lunch or serve them with a grilled ham and cheese sandwich for dinner the next night.

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