Beef Stew

Dinty Moore makes, by far, the best beef stew ever. However, I have found a recipe that is a great copycat of this, and might actually be a better stew (gasp!). As with most stews, I would recommend making it based on the directions, and then modifying it by adding your favorites next time. This recipe also is great for freezer cooking, and has that wonderful, homemade taste that warms you from the inside out on cold days.

BEEF STEW

2 lbs beef, chopped
2 packets onion soup mix
2 10oz cans tomato soup
2 10oz cans cream mushroom soup
5 cups water
4 carrots, chopped, 4 potatoes, chopped
3 stalks celery, chopped
1 c green beans
salt and pepper to taste

COOKING DAY
Mix meat with onion soup mix, tomato soup, cream of mushroom soup and water. Bake at 350 uncovered for 2 hours. Add remaining ingredients, stir, and bake covered for 2 hours. Portion into freezer bags, label and freeze.


EATING DAY
Thaw, place in pot to heat. Add dumplings on top if desired once stew begins to boil (to make dumplings, combine 1 1/2 c Bisquik with approx 3/4 c milk {enough to make the consistency of thick pancake batter}, and spoon ontop of boiling stew. Cook uncovered on medium-medium high heat for 10 minutes, cook covered for an additional 10 minutes, carefully stirring stew below dumplings to prevent burning).

This hearty stew is very rich and filling, and especially when combined with dumplings makes an amazing meal. I also like to add garlic and cheese to the dumplings for extra flavor, or you could also serve with cheese bread or biscuits. Enjoy!