1-1.5 lbs. ground beef
2 cups potatoes, diced
2 cups carrots, peeled and diced
2 cups celery, diced
1 small onion, diced
1-2 cans diced tomatoes
1 can chicken or beef stock
1 can cream of mushroom soup
1 can tomato soup
2 T. Worcestershire sauce
Salt, pepper and seasoning salt, to taste
Brown ground beef, drain and set aside. In a large pot, sauté onion and celery. Add stock, tomatoes and seasonings and bring to a boil. Add potatoes and carrots and reduce to a simmer. Once the potatoes and carrots soften a bit, add cooked beef, cream of mushroom and tomato soups, and Worcestershire sauce. Continue to cook until veggies are soft and stew thickens.
BARBIE’S NOTE: You can also make this stew in a crockpot or the oven.
Recipe by Head Cook Barbie Martin, Anamoose-Drake Elementary School
