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Beef Stew
Sheila Walling
This is a big hit at our house. It serves eight hearty appetites.
Ingredients
2 pounds small white or red potatoes
2 pounds carrots, cut into chunky bite-size pieces
4 LARGE pieces of cubed steak, cut up into cubes
6 or more tablespoons parsley
1 package Lipton's Beefy-Mushroom sauce mix, unprepared
1 package brown gravy mix, prepared
1 small can mushrooms, drained
Worcestershire sauce
Directions
Boil the potatoes in water on the stove until tender. Drain and set aside. Place the carrots with a little bit of water in a 1-quart casserole dish in the microwave until cooked through and tender. Set aside.
Place a generous amount of oil in a skillet and LOTS of Worcestershire sauce and brown the cubed steak. You should be able to do this while the carrots and potatoes are cooking. Sprinkle the parsley over the cooked cube steak.
To a large soup pot add: the carrots, potatoes, cooked meat with drippings from pan and prepared gravy. Add the Beefy-Mushroom mix and 1 cup of water. Drain the mushrooms and add them, too. Stir together and heat thoroughly.
Suggestions
Serve with crusty bread and a salad.