Edwards Stew

Ingredients -

2 pounds Chuck Steak, cut into ½” cubes
1 tablespoon Olive Oil
2 (11.5 ounces each) cans Low-Sodium Beef Broth
1-1/2 cups Cold Water
1 Bay Leaf
1 packet Lipton Onion Soup Mix
2 pounds Baking Potatoes, scrubbed, peeled and diced
1 pound Carrots, peeled and sliced
1 can Cream of Celery Soup

Preparation:

1. Add oil to stockpot. Brown steak cubes in batches over medium high heat.

2. Add all beef back to stockpot. Stir in beef broth, water, bay leaf, and onion soup mix.

3. Bring to a boil.

4. Reduce heat to low. Simmer 2 hours.

5. Stir in diced potatoes, sliced carrots, and cream of celery soup.

6. Simmer 30 minutes.

Soup Making Tip

Freezing Soups

Soups usually freeze nicely, especially meat broth soups. Consider doubling the batch of soup you’re making and freeze some for another day.

Soup Making Tip

Chuck Stew Meat

Chuck steak is inexpensive in comparison to other cuts of meat, and benefits from the browning and braising to tenderize.