Something about this cool, crisp weather makes me hungry! Shannon was kind enough to text me this easy recipe- perfect to combat the chill in the air. It’s in the oven now, and it smells childhood… like home… like the end of October. Hope you enjoy it, too!
Easy Vegetable Beef Stew
-Roast (eye of round or rump), trimmed and cubed
-1 can mild or original Rotel
-1 bag frozen seasoning blend (we used Pictsweet)
-1 can Lima beans plus liquid
-1 can corn plus liquid
-1 can sliced carrots plus liquid
– Golden Potatoes (quartered)
-1 clove garlic
-1 can stewed tomatoes
-1 small can tomato sauce
-1 box chicken broth
Season meat with salt and pepper and brown in olive oil. Add frozen seasoning blend and garlic. Sauté. Add all canned vegetables (and their liquid) to pot. Add broth and bring to a boil. Cover and place in 275 degree oven for 4 to 6 hours.
Serve with dinner rolls (slathered in butter). Yum!