Beef Stew

1. 1

   Place meat in a Dutch oven and sprinkle dry onion soup over meat.

2. 2

   Barely cover with water and add garlic and bay leaves. Bring to a boil.

3. 3

   Reduce heat, cover and simmer until meat is tender, about 2 hours.

4. 4

   Check often and add water if necessary. Meat should always be covered.

5. 5

   When meat is tender, remove it from the pot.

6. 6

   Add potatoes, carrots and onions to the pot and cook, covered, for 10 minutes.

7. 7

   Add cabbage wedges and mushrooms; cook, covered, 15 to 20 minutes more.

8. 8

   Cut meat into 1-inch cubes and add to pot; reheat.

9. 9

   Drain liquid from meat and vegetables and reserve; remove bay leaves.

10. 10

    Make a gravy by adding thickening to liquid.

* Per serving · 4 servings · Values may vary.

No additional tips available.