Beef Stew
- Preparing Time: 45 minutes
- Total Time: 2 hours
- Served Person: 10
- 1 large onion chopped
- 1/2 teaspoon ground ginger
- 1 teaspoon black pepper
- 5 cups water
- 1/2 cup ketchup
- 2 cloves garlic minced
- 3 tablespoons all purpose flour
- 3 teaspoons salt
- 1/4 cup oil
- 3 stalks celery diced
- 2 1/4 pounds stew meat
- 8 cups diced potatoes
- 1 46 oz. can tomato juice
- 1 15 oz. can green beans drained
- 1 15 oz. can whole kernal corn drained
- 1 15 oz. can peas drained
- 1 14.5 oz. can diced tomatoes with juice
- 8 ounces baby carrots chopped
- 2 tablespoons kitchen bouquet browning & seasoning sauce
- crackers or cornbread
- Carbohydrate 29.7874184385187 g
- Cholesterol 47.9673931275 mg
- Fat 34.814156999759 g
- Fiber 3.88613954613813 g
- Protein 24.0585262065213 g
- Saturated Fat 8.08817471439336 g
- Serving Size 1 1 Serving (427g)
- Sodium 226.836470240524 mg
- Sugar 25.9012788923805 g
- Trans Fat 2.78894026266337 g
- Calories 526 calories
In a large 18qt. stock pot on medium-high heat, add the oil, beef, salt, pepper, and ground ginger. Cook beef until browned, stirring occasionally. Meanwhile, clean, dice and chop all vegetables. Open canned vegetables and drain all except the tomatoes. When beef is browned, add the flour; mix well. Add all remaining ingredients, except the Kitchen Bouquet. Stir well, scraping the bottom of the pan to get all the beef flavors into the stew. Cover and simmer for 30 minutes or until the potatoes are tender, stirring occasionally and adding the Kitchen Bouquet the last 10 minutes of cooking time. Serve with crackers or cornbread. Pressure cooking method: (Recipe may need to be cut down to fit in cooker.) Press the Meat/Chicken button and follow the recipe through to when you have to cover the stew. Clear the timer. Make sure the vent is closed. Press the Soup/Stew button for a time of 12 minutes. When stew is done, release pressure and add the Kitchen bouquet. Stir and let the stew rest for 10 minutes.
