1 pound (approximately) leftover roast beef, cut into 3/4-inch cubes
gravy leftover from making roast beef or a packet of instant gravy mix; use package instruction)
2 medium to large uncooked baking potatoes
1/4 pound raw mini carrots
1 can beef consomme condensed soup or leftover au juice
1 can beef broth condensed soup
4 oz. (half of and 8 oz. can) tomato sauce
2 cups water
Instructions
1. Peel 2 potatoes and chop them coarsely, add 1/4 pound mini
carrots, and 1 chopped onion to the pot of potatoes. Next beef consomme condensed soup
and beef broth condensed soup. Mix the vegetables and soups, and place the pot
over heat. Cook for 25 minutes, until the vegetables are done, but
not mushy.
2. prepare your beef and gravy mixture. Combine the leftover
cubed beef, the leftover gravy, 1/2 can tomato sauce, and 1 cup
water in a large pot and mix well. Place the pot over heat and cook
to boiling. Turn the meat mixture off, and wait for the vegetables
to complete cooking.
3. When the vegetables are done, drain the broth through a
colander, and set aside for some other purpose--It will not be
used in the stew. Pour the cooked vegetables into the meat
mixture, add 1 cup of water, stir, and cook about 1 hour. ( I used a
cup of the broth from the vegetables instead).
4. Add 1/4 pound of frozen green peas. Cook for about 15
minutes, and your stew is done.
Originally Submitted
1/12/2013
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