Beef Stew

Ingredients

• 3 lbs. round steak, cubed
• 1 medium onion, diced
• 5 Tbsp. butter
• Salt and pepper to taste
• 1 1/2 cup water, divided
• 1/2 cup tomato paste
• 2 Tbsp. red wine vinegar
• 1 clove garlic, minced
• 1 bay leaf
• 2 cans small onions, undrained
• 3/4 cup walnut halves
• 1/2 lb. Jack cheese, cubed

Directions

Brown meat and diced onion in butter. Season to taste. Combine 1/2 cup water, tomato paste, vinegar, garlic, and bay leaf; add to meat. Simmer for 1 hour. Add remaining water and onions; simmer for 15 minutes. Stir in remaining ingredients and serve. Serves 6.

By Robin from Washington, IA

Stew beef with parsley, oregano, lemon and chopped apples. Bring to a boil. Remove vegs and cook stew until done. Add potatoes carrots and add back the vegs. Cook until carrots and potatoes are tender. Serve.

Make it today. It is so much better the next day.

By Sheila

Put all ingredients in a Dutch oven. Mix well, and cover with foil or a lid and put in the oven at 350 degrees F for about 2 1/2 to 3 hours.

Layer vegetables first, then meat, then soup. Bake at 275 degrees F for 5 hours in oven or on low 11 hours or high 5 hours in crock pot.

Mix all the ingredients together and simmer all day. Stir in the dry brown gravy mix just before serving.