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Ambrose Family Stew

This is a hearty stew with great taste. Not only does it taste good but it's a family tradition.


  • 2-3 lbs meat (beef, pork, chicken, etc.) chopped into 1 inch cubes
  • Ad
  • 2 cups flour
  • seasonings
  • 4 large potatoes
  • 1 lb. carrots
  • 1 pkg. celery
  • 1 large onion
  • 4 cloves garlic
  • 1 can tomato sauce
  • salt and pepper to taste
  • corn starch


Batter meat in flour/pepper/Lawry's seasoning salt. Fry in small amount of oil until browned. Place in large (20 Qt) stock pot and cover with water and 1 can tomato sauce. Add other seasoning as desired (I add Cajun seasoning)

Place on lowest heat possible for 3 hours. Add chopped onions, garlic, potatoes, carrots, celery/salt and pepper to taste. Let cook for 1 to 2 hours more depending on how soft you want your vegetables. Remove 2 cups of broth and add 1/4 cup corn starch.

Mix thoroughly and return to pot. Redo corn starch if necessary to attain desired consistency (basically instead of having roast potatoes and carrots with gravy, we had gravy with roast potatoes and carrots, etc.)

Serve topped with Parmesan cheese.

Feel free to add any additional vegetables and/or seasonings you want.

Servings: 16
Time:30 Minutes Preparation Time
4-5 Hours Cooking Time

Source: My wife's grandfather

By Jason W. from Edmond, OK


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December 21, 20090 found this helpful

This stew is really good. In fact, I made it last night and my husband just raved. One pot will usually feed us both for at least 2 meals. I have changed it a little bit by adding a can of diced tomatoes. I don't use Lawry's salt, celery, or cheese.

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