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Home » beef » Tomato Beef Stew

Tomato Beef Stew

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Since Mother Nature hasn’t gotten the memo that IT IS SPRING, how about something to warm your belly?

This recipe for Tomato-Beef Stew by Carol Fulton of Idaho Falls, ID  is from my Goode & Gooseberry Patch Project.
I started out with the typical aromatic veggies or if you want to channel your inner Julia, is I believe the French term is Mirepoix… 
For the rest of us… that just means carrots, celery and onion…
Slice’em up… note I did not mess with the color in this photo… those carrots were THAT orange… it was beautiful!
Also chop up some taters… I used my family staple: Red Potatoes
Now boil it all up until tender.
Boil, baby, boil
Once tender, drain…
And grab your favorite red steak sauce or grab some chili sauce like I did. I so heart chili sauce.
Now add 1 cup chili sauce and 16 oz tomatoes.
Add 1 1/2 lbs of browned ground beef. Salt and pepper to taste, stir it up and heat through!
Enjoy!
(NOTE: To print the recipe card only, click on the card and then right click to save or print the card only.)

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Comments

  2. Cranberry Morning says

    I love tomato beef stew. I think we don't get spring until next week, and probably get summer the week after.

    Reply

  3. Gooseberry Patch says

    Chili sauce is a great substitution…you could even use bbq for a different spin! Thanks for posting this today, Cris. We're (not) looking forward to another night in the 20s. Did you send Mother Nature another memo? 😉

    Reply

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