Hey gang – here is the fabulous beef stew recipe that I adore making. It’s quick, it’s easy, it’s inexpensive, and it’s healthy! How many things can you say THAT about!

Try it, you’ll love it, and at only $8 to serve 8, it keeps your hard earned money in your pocket, where it belongs!

Beef Stew
2 lbs stew beef cubed – (note, I’ve also used pork, it gets incredibly tender & my kids adore it) (1.99/# = $4)
3 Cups water
1 lb bag baby carrots (.68)
8 large potatoes, cubed (.50)
1 can of corn, peas, green beans (1.20), can also use one large can/bag of mixed vegetables
1 can condensed cream of mushroom soup (.80)
1 envelope beef gravy mix (.33)
1 envelope onion soup mix (.33)
1 tsp ground black pepper
1 tsp oregano
Total: $7.84 for 8 servings.

COOKING INSTRUCTIONS:
Cut the meat into large cubes, approximately 2” by 2”. Put the meat into your stew pot, then add three cups of water. Turn the heat on medium high.
When the pot comes to a boil, add the bag of baby carrots, cubed potatoes, corn, peas, green beans.
Add the can of condensed cream of mushroom soup, the beef gravy mix and onion soup mix.
Add the pepper and oregano.
Add water to the pot until the contents are just covered.
Bring the pot to a low, rolling boil. Put the heat on low, and simmer for 2.5 hours, or until the meat is fork tender.
Note: At this point, taste your stew before adding salt. You may find that the gravy mix and onion soup mix will add all the salt you need for this recipe.

This recipe is excellent served over brown rice, or pasta. You can also add a side salad and rolls, if desired. If served with brown rice, side salad and rolls, the total cost for the meal will be approximately $9.00 for 8 servings.

I’ve noticed that this recipe freezes beautifully as well. If you have leftovers that you won’t consume within 2-3 days, feel free to freeze it!

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