Mulligans Stew

• Meat

  • 1 1/2 lbs Beef stew meat

• Produce

  • 3 Carrots
  • 1 Onion, large
  • 3 Potatoes

• Canned Goods

  • 1 can Tomato soup

• Baking & Spices

  • 1/2 tsp Celery seed
  • 1/2 tsp Pepper, seasoned
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Oil

• Liquids

  • 2 cans Water

• Other

  • ½ Tablespoon Kitchen Bouquet, optional

Found on anaffairfromtheheart.com

Description

Ingredients

• 1½ pounds beef stew meat
• 1-2 Tablespoons oil
• 1 teaspoon salt
• ½ teaspoon seasoned pepper
• 1 can tomato soup
• 2 cans water
• 3 carrots, sliced
• 3 potatoes, cubed
• 1 large onion, chopped
• ½ teaspoon celery seed
• ½ Tablespoon Kitchen Bouquet, optional

Directions

• Heat oil in a dutch oven over medium heat. Add stew meat, season with salt and pepper. Brown evenly. Add Kitchen Bouquet.
• Reduce heat, Add tomato soup and water, cover and let simmer for about an hour, or until meat is tender.
• Add carrots, onion, potatoes and celery seed. Cover and cook for 30 minutes more. If there is not enough liquid add a little water. If stew is too thin, cook uncovered to thicken.