Beef Stew

By marmar

Ingredients

• 2 lbs. beef stew meat, cut into 1 1/2" cubes
• 1 tbsp. vegetable oil
• 1 16 oz. can tomatoes
• 4 bacon slices, diced
• 1 large onion, chopped
• 3 large carrots, cut into 1" pieces
• 1 1/2 tsp. salt
• 3 parsley sprigs
• 2 tbsp. cornstarch
• 1 celery stalk, chopped
• 4 large cooking potatoes, peeled and cut in 1" cubes
• 1 10 oz. pkg. frozen peas
• 1 clove garlic, minced
• 1 bay leaf
• 1 tsp. thyme leaves
• 1 beef bouillon cube
• water
• 1 can cream of mushroom soup
• beef stew seasoning packet

Preparation

Step 1

Set temperature to medium-high heat (350 to 375 degrees), add vegetable oil and beef. Brown all sides. Add all ingredients except cornstarch. Add water to just cover ingredients in pan. Bring to a boil. Cover and cook until vegetables are tender.

Blend cornstarch to 3 tbsp. water. Add to stew mix slowly, stirring carefully until liquid begins to thicken.