When talking recipes with the word “stew” in them, there’s a good chance the term “leftovers” will follow. Some may get bored with eating the same dish two to three nights in a row, but Theresa Maiellano’s Beef Stew includes hearty helpings of meat, carrots and peas blended with tomato and onion flavorings that are sure to please every time.
While the preparation may sound like an all-day affair, the resident of the 1500 block of Forrestal Street keeps her version simple. A warm bowl of her creation is a meal worth savoring.
1 to 2 pounds of boneless cube stew beef
2 tablespoons of flour
2 tablespoons of oil
1 package of onion soup mix
1 cup of water
2 cans of tomato juice
4 carrots, chopped
1-1/2 cups of peas
Shake the beef and flour in a plastic bag. Place the contents in a skillet with the oil and sauté over medium heat until brown.
Combine the soup mix and water. Add to the skillet and continue to cook slowly until the meat is tender, for about 40 minutes. Add the tomato juice, carrots and cover. Reduce the heat to low. Add the peas with about five minutes to go.
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