Stover Beef Stew

This week was my dear friend Anne's birthday and one of the many reasons we have always got along so well is that we both love food, passionately. Now that I think about it a  great portion of our memories revolve around food. She taught me that you can use mayo instead of butter on a grilled cheese, she introduced me to Boursin cheese, and she taught me how to make her mother's super easy, delicious, heart warming, perfect-for-cold-weather beef stew. I can easily whip up a beef bourguigbon and go the fancy French route with beef stew but I like the comfort and simplicity of this stew. It really works for the busy family! 

Stover Beef Stew

Fridge: 

1 3/4 lbs stewing beef, cubed 

2 cups carrots, 1/2 inch slices

3/4 cups white button mushrooms, sliced 

1/2 cup celery, 1/2 inch slices

Counter:

1/2 cup yellow onions, diced 

1/2 cup water 

Pantry:

2 cans of Campbell's french onion soup

2 cans of Campbell's golden mushroom soup

1 tsp salt

1/2 tsp black pepper 

1 tbs olive oil 

Tools:

Large Dutch oven or pot that can go into the oven with lid 

Tongs 

Cutting board

Chopping knife

Measuring cups/spoons

Wooden spoon 

Large plate 

Preheat oven to 275. 

Heat Dutch oven over stovetop at medium heat. Add olive oil and heat. Sprinkle 1/2 tsp salt and 1/4 tsp of black pepper over beef cubes. In batches sear the beef pieces for a couple minutes on each side to get some color on the beef and caramelization in the pot. Use the tongs to remove the beef to a plate. And continue searing the rest of the beef. Do not overcrowd the pot while searing the beef. 

Once beef is seared and set aside, add in all the vegetables at once to the pot. Do not clean or rinse the pot. Add 1/2 tsp salt and 1/4 tsp of black pepper. Mix well and sauté for 3 to 5 minutes. 

Add the beef and all its juices back into the pot. Mix well and add the 4 cans of Campbell's soups and 1/2 cup of water. Stir the soups into the pot and cover the Dutch oven with its lid. Place into the oven and cook for 3 hours. Stir a few times throughout the cooking process. 

Remove from oven and serve with your choice of sides- the kids wanted egg noodles and that's how the Stovers serve it as well. But zoodles, rice, pasta or quinoa would work as well. And a couple slices of rustic bread with butter- perfection! Enjoy this! I'm currently eating it for my mid morning snack! So good! Xo

Searing beef- don't overcrowd the pan. Meat needs space to dear well.