Since Mother Nature hasn’t gotten the memo that IT IS SPRING, how about something to warm your belly?
This recipe for Tomato-Beef Stew by Carol Fulton of Idaho Falls, ID is from my Goode & Gooseberry Patch Project.
I started out with the typical aromatic veggies or if you want to channel your inner Julia, is I believe the French term is Mirepoix…
For the rest of us… that just means carrots, celery and onion…
Slice’em up… note I did not mess with the color in this photo… those carrots were THAT orange… it was beautiful!
Also chop up some taters… I used my family staple: Red Potatoes
Now boil it all up until tender.
Boil, baby, boil
Once tender, drain…
And grab your favorite red steak sauce or grab some chili sauce like I did. I so heart chili sauce.
Now add 1 cup chili sauce and 16 oz tomatoes.
Add 1 1/2 lbs of browned ground beef. Salt and pepper to taste, stir it up and heat through!
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