Beef n' Potato Stew

Recipe by: Wanda S. - New Mexico
Servings: 6

2 to 2 1/2 pounds very lean beefstew meat
2 tablespoons bacon drippings or shortening
2 large onions, diced
5 large potatoes, cut in eighths
4 or 5 large carrots, cut in 2-inch slices
Salt and pepper to taste
Garlic flakes or garlic salt (optional)
Diced celery (optional)
1 can condensed tomato soup

Brown stew meat in bacon drippings or shortening. Add diced onions and cook until browned. Add vegetables and seasonings. Add soup and a soup can of water. Simmer (at 250 degrees F.) for about 3 hours, or until meat and vegetables are tender. Add more water as needed.

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