Nancy's Potted Beef

By Addie

I've been making this since the boys were little and it's always been a popular meal, especially served with mashed potatoes and peas! Sometimes I leave the carrots out and just cook some separately as the vegetable side-dish with the meal.

Ingredients

• 1-1 1/2 pound stew beef (or chuck roast, diced)
• 6 carrots, peeled and sliced thinly
• 1/2 green pepper, diced very small
• 1/2-1 onion, diced finely
• 1 6-ounce can tomato paste
• Salt and pepper to taste

Preparation

Step 1

Brown stew beef in a little oil. Season with salt and pepper to taste. Add onions and peppers and carrots and stir. Mix tomato paste with 1 can of water and stir into beef mixture. Cover and simmer until meat and vegetables are tender, about an hour.


This can also be baked, covered, at 325 degrees for 1 1/2 hours in the oven; this is the method I always used.

NOTE: Add 1 teaspoon of sugar to cut the acid taste of the tomato paste.