Stew In An Hour Recipe

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Stew In An Hour

by George Smith for Beef Week 1997, Stews and Casseroles Division

2 pounds beef
10 medium potatoes, cut into chunks
2 cans stewed tomatoes
6 carrots, cut into chunks
water
2 tablespoons steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 tablespoon teriyaki sauce
2 teaspoons seasoning salt
1 teaspoon garlic salt
2 cans corn
1 can peas
2 cans butter beans or lima beans
3 zucchini, sliced
1/2 to 1 whole onion, chopped

Cut meat into bite sized pieces and put in to bake in oven at 350 degrees. In a 4 quart pan, cook the cut-up potatoes with stewed tomatoes, carrots, and enough water to cover. Cook on high until vegetables begin to soften. Add steak sauce, Worcestershire sauce, soy sauce, teriyaki sauce, seasoning salt, garlic salt. When meat is cooked and juice is around meat, add juice from meat to potatoes and carrot mixture. Add the corn, peas, beans and meat. Then add the zucchini and onion and cook until tender.

Recipe created 1997-07-25.