You asked for it.
Mom lives on.
2-2 1/2 lbs. Chuck (for stew, lean)
2 – jars (or cans) of Onions, plus the juice
2 – jars (or cans) of Carrots, plus the juice
2-3 lbs. Potatoes, skinned, cubed and microwaved for 7-9 minutes
2- cans of tomato soup
1- can of Beef Consomme
opt. tarragon, Worcestershire sauce, ground clove, basil (my touch)
Saute beef in butter until brown.
Add onions, carrots, water (or beef consomme) to cover beef. (don’t worry about adding too much liquid, it cooks off)
Simmer all for 1 – 1 1/2 hours.
Add potatoes and cook for 3/4 of an hour or until beef is tender (and potatoes!)
Add the tomato soup and heat through.
Serve with a nice, warm and crusty loaf of bread and a glass of aged Merlot and see a sliver of heaven. Nice.
ps. any questions regarding the recipe, email me.