Mealtime Monday: Five Ingredient Hearty Beef Stew
One of my top five favorite wedding gifts was a cookbook entitled “Five Ingredients or Less”. I was a 19 year old kid with little to no cooking experience (blue box mac-n-cheese doesn’t count, right?), and this book probably saved my poor husband’s stomach on more than one occassion. There was the time that I made the recipe for goulash and didn’t realize I wasn’t supposed to add the noodles right away…but that’s a story for another day.
Nine and a half years later, my husband still requests one of the recipes from that book, and since it is officially fall (somebody please inform our Texas weather), I figure now is as good a time as any to give you that recipe: Hearty Beef Stew.
If this recipe was any easier, it would only be because you ordered it in a restaurant. It’s delicious, it’s simple, and it is a major crowd pleaser. We have doubled and even tripled this recipe for family events and/or company. Enjoy!
<h3>Hearty Beef Stew</h3>
*10.5 oz can French onion soup (or homemade equivalent)
*10.75 oz can tomato soup (or homemade equivalent)
*1 lb. stew meat (we will often buy cheap steak and chop it up for stew meat; it’s sometimes cheaper!)
*5-6 redskin potatoes, quartered
*8 oz baby or chopped carrots
Combine ingredients together; pour into an ungreased 13″ x 9″ baking pan. Cover with foil; bake at 350* for 1.5 to 2 hours. Serves 4-5.