Thursday, September 26, 2013

Creamy Potato and Beef Stew

Here is a new take on the old favorite beef stew.  This adapted version has loads of vegetables, and adds a creaminess that is like wrapping up in warm blanket just out of the dryer.

Creamy Potato Beef Soup

1 lb. ground beef, from a grass fed cow
4 carrots, cut into chunks
1 large onion, cut into chunks
3-4 stalks of celery, cleaned and cut into chunks
4 cups of potatoes, cut up into chunks
1 32oz. box of organic creamy tomato soup
2 bay leaves
1 tsp. of dried basil
1 cup of water

In a large cooking pot, cook the beef and onions together until onions are soft.  Add all of the other ingredients and bring to a boil for 1 minute.  Reduce the heat to a simmer and cook until the vegetables are all tender (the smaller the pieces the faster this will happen), about 45 minutes to an hour.  Remove the bay leaves and add salt and pepper to taste.

If you cook the beef first this recipe should also work in a crock pot!

Serves 6

For a complete meal serve with an organic salad, and/or some fresh bread and butter.

Happy eating!!!

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