Directions: |
Directions:Put beef chunks in a large ziplock bag. Add flour, 1/2 tsp salt and 1/2 tsp pepper. Seal bag. Shake and turn until meat is all coated with flour. Peel and cut potatoes into 3/4" to 1" chunks. Peel and cut carrots in half, lengthwise, then cut in 1" pieces, set potatoes and carrots aside. Melt shortening over medium heat in a Dutch oven. When shortening is melted, add meat chunks, cook and stir until meat is evenly browned on all sides. Add potatoes and carrots to the meat in the pan. Add enough water to cover the meat and vegetables. Add the tomato sauce. Bring to a boil, stirring constantly. Reduce heat and simmer for about an hour, stirring every few minutes, until carrots are tender. Add salt and pepper to taste. Serve.
You can also make this in your slow cooker, you just need to brown the flour coated meat in a separate pan, then using a little water to deglaze the pan you cooked the meat in, pour that water into the slow cooker with the meat and veggies, add enough water to cover the meat and veggies, then add the tomato sauce, stir. Cook for 3 hours on high or 4-6 hours on low. |
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Notes: |
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Notes: Kathryn Hemberry "Mom" used a can of tomato soup when she made this stew, but sometime many years ago I think I didn't have any tomato soup and I substituted the tomato sauce, and we liked it better, so that is how I've made it since. Mom never liked onions, so none of her recipes ever contained onions, I will often add onions to this recipe, because I do love onions.
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This recipe for Grandma Kathryn Hemberry's Beef Stew is from