Martha Stewart’s Beef Stew

Pat dry, and dip flour:
2 ½ pounds beef- stew meat
Season with:
Salt and pepper
Brown about 6 minutes in:
1 T. olive oil
Remove meat from pan.
Add to pan:
2/3 C. grape sparkling cider
Stir with wooden spoon, scraping loose any browned bits on the bottom of the pan. Add cooking liquid to meat.
Brown in:
2 T. olive oil
8 ounces pearl onions, peeled
Cook, stirring occasionally until golden all over, about 3 minutes.
Deglaze pan with:
1/3 C. grape sparkling cider
Return beef and cooking liquid to pot.
Add:
2 1/14 C. beef stock
1 C. canned whole plum tomatoes, crushed
salt and pepper
Bring to a boil, reduce heat to low, cover and cook 1 1/3 hours.
Add:
5 carrots, peeled in cut into 1 inch pieces
12 ounces small white button mushrooms, halved or quartered if necessary.
Cook covered until meat and vegetables are tender- 45-50 minutes.

Pat Foushee’s “No Peek” Missionary Stew to feed the missionaries in Lake Oswego Stake

Stir together in pot with lid:
2-3 pounds stew meat
2 C. carrots, cut in chunks
4-8 potatoes, cut
1 C. chopped celery
1 C. chopped onion
2 cans tomato soup
1 can water
2 T. tapioca
1 t. sugar
1 t. salt
Cover.
Oven bake, 300 degrees, 4 hours.

Mom’s Easy Crock Pot Beef Stew

Stir together in a crock-pot:
1 pound beef stew meat
2 washed & cubed potatoes
2 peeled & cubed carrots
1 small onion, chopped
1 T. minced garlic
1 small can diced tomatoes
1 can garlic mushroom soup
½ C. catsup
1 T. tapicoa
1 t. Worcestershire sauce
Seasoning salt
Lemon pepper

Cook on low 6-7 hours, or high 3-4.
Good with corn bread & honey!