Saturday, March 19, 2016

Apple and Beef Stew

Whenever I make slow roast beef, apple is always a special ingredient. The sweetness of apple makes wonder to any dish. So when I started cooking stew, apple was one of the main ingredients. Apple and Beef stew is a comfort food for my family. It is so easy to make and always a hit with my picky husband and kids.

  • 1 lbs. beef chuck, dice
  • 1 red apple, peeled, seeded, dice
  • 1 ½ c. potato, peeled, dice
  • 1 c. carrot, peeled, dice
  • 1 bell pepper, seeded, dice
  • ½ c. canned garbanzos
  • 2 T. tomato paste
  • 1 can Progresso Vegetable Classic Hearty Tomato Soup
  • 1 T. lemon juice
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 T. fresh parsley chopped
  • Salt and pepper to taste
  • ¼ c grated cheddar cheese
  1. In a pot or Dutch oven, heat oil. Sauté onion and garlic. Add beef, let brown. 
  2. Add the Progresso tomato soup. Let boil. Stirring constantly.
  3. Add tomato paste, bay leaves, thyme. Stir, cook, cover and simmer for about 1 ½ hours or until the beef is tender.
  4. When the beef is tender. Add the potatoes, carrots, lemon juice, parsley. Let boil. Simmer for another 30 minutes or until all the vegetables are done.
  5. When the vegetables are done, add the bell pepper and grated cheese. Season to taste with salt and pepper.
  6. Serve hot top with parsley.


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