Schroeder Beef Stew

 

Growing up my mom made this stew quite often.  My dad was a real meat and potatoes kind of guy, so beef stew was the perfect dish for him.  Utilizing one kitchen staple for the sauce, tomato soup from a can, this stew is easy to throw together.  Hardy and satisfying, a real stick-to-your-bones kind of meal, it is one of my son Steven’s favorite meals and brings back lots of happy memories for me too!

 

1 1/2 lbs. stew meat, cut to bite size pieces

2 cans tomato soup

1 onion, diced

4-5 large potatoes, peeled and diced

1/2 bag baby carrots

1 cup peas, thawed if frozen

 

Preheat oven to 400 degrees.  Spray large Dutch oven or casserole dish with cooking spray (make sure dish is oven-proof). Mix both cans of soup with 1 1/2 cans of water in dish and add diced onion.  Set aside.

In a large skillet brown stew meat on all sides.  Add to soup mixture, stir, cover, and bake for one hour. After one hour, add potatoes and carrots and stir.  Add additional cup of water for sauce and bake again for one hour.  Remove from oven; add peas and stir.  Add one more cup of water, return to oven for additional 15 minutes.  Enjoy!

(This dish seems time consuming but it is not.  Just keep throwing the ingredients in during the baking process and in a little over two hours you will have a wonderful all-in-one dish to share with your family.  Serve it with some crusty bread to sop up all the sauce–it is that good!)