#Comfort Cooking

Cowboy Stew

February 14, 2019

From the Lion House cookbook, "Soups and Stews"
Boy Howdy, this is a good stew!  And Mr. B isn't even a cowboy.  We've had a lot of rain - and even legit snow! - here in Las Vegas, and he called and asked me to fix it again.  "It's the perfect comfort food for a day like today."  

The great thing is it's simple and baked in the oven.  I said, "Okay.  I'll see if I have the ingredients."  This desert rat doesn't brave the wind, rain, or snow like mail carriers do.  As luck would have it, I didn't need a trip to the store.

1 1/2 lb ground beef
3/4 cup chopped onions
1 tsp salt
1/4 tsp pepper
1 can tomato soup
1 can cream of mushroom soup
1 soup can of water
4 potatoes, peeled and cut into 1/2 inch cubes
4 carrots, peeled and sliced into 1/8 inch slices
3 ribs of celery, diced

Brown ground beef and onion in a large frying pan.  Add salt and pepper while meat is browning.  When meat is done and onion is soft and translucent, drain off excess fat.  (I used extra lean hamburger, so there wasn't much.)  

Return mixture to frying pan and add soups and water.  Simmer 5 minutes.  Arrange potatoes, carrots, and celery in 9x13 baking pan.  Pour meat and soup mixture over vegetables and stir.  

Cover with aluminum foil.  Bake 1 1/2 - 2 hours at 350 degrees or until vegetables are tender.

NOTE:  Servings can be increased by adding more vegetables, another can of tomato soup, and 1/2 can water.

There isn't a picture of our stew because Mr. B likes it less soupy, a more stick-to-your-ribs variety.  It wasn't planned that way, just cooked a little longer than above.  A new oven still has me experimenting with cooking times. 

Give it a whirl and tell me what you think.


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