Tuesday, December 16, 2014

Fireside Beef Stew

Fireside Beef Stew


  • 1½ lb. beef cubes (cut into 1½ inch pieces)
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. Chef Series Hickory Mesquite Seasoning Blend
  • 2 Tbsp. vegetable oil
  • 2 cups water
  • 1 pkg. onion soup mix (1 oz.)
  • 4 medium carrots (cut into pieces)
  • 4 medium potatoes (quartered)
  • 4 stalks celery (cut into pieces)


  1. Place beef cubes, flour and seasoning in Thatsa bowl with seal. Shake until meat is evenly coated.
  2. Heat oil in Chef Series 6-Qt. Dutch Oven over medium heat; brown beef cubes. Add water and onion soup mix. Bring to boil; cover and simmer on low heat for 20 minutes.
  3. Add carrots, potatoes and celery; simmer, covered, about 45 minutes or until beef and vegetables are tender.
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