Beef Stew

I found this recipe in the French language Metro newspaper.

  • 2 lbs. beef cubes
  • 2 sliced onions (we did not use this much, maybe half an onion)
  • 4 celery stalks
  • 1 green pepper, sliced (we used baby potatoes instead)
  • 1 box of mushrooms (my sister isn’t the biggest fan of mushrooms, so we only used half the box)
  • 3 carrots, cut into rounds
  • 1 28 ounce can of diced tomatoes
  • 1 can of tomato soup
  • 1/3 cup brown sugar
  • 1/4 cup vinegar
  • 1/2 teaspoon ginger
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  1. Brown the beef in some oil and butter. Place in the bottom of a slow cooker or large oven pot (we cooked ours in the oven).
  2. Chop all the vegetables and add to the slow cooker or pot. Add the diced tomatoes and the tomato soup.
  3. Mix together the brown sugar, vinegar, ginger, salt, pepper, Worcestershire sauce and garlic powder. Pour over the stew.
  4. Cook in slow cooker for 6 to 7 hours on low or in oven at 350F for 3 hours.

African Beef Stew

Verdict: This was a delicious stew. It was perfect for the really cold night we had here. As I do not really like gravy, I love finding tomato based beef stews. Definitely a recipe to keep!

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