And here is tonight’s dinner, along with some homemade bread (in the post to follow), perfect for a cold, wet, winter’s day! This recipe also comes from “Betty Crocker’s Soups and Stews”.
2 pounds boneless beef sirloin steak (1″ thick) (I cheated and just bought stew meat)
2 tablespoons oil (didn’t use this)
1 1/2 cups coarsely chopped onions
3 cloves garlic, finely chopped or pressed
2 pounds small red potatoes, cut into 3/4″ pieces (I used Russet because I have a 50 pound bag of them in my garage!)
3 cups ready to eat baby cut carrots, cut lengthwise into fourths)
1 (1 pound) bag frozen cut green beans
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1/2 teaspoon pepper
6 (14 oz each) cans beef broth
3 tablespoons steak sauce
1 Cut beef into 1/4″ strips; cut strips into 1″ pieces. In 8 quart stockpot or Dutch oven, heat oil over medium high heat. Cook and stir beef in oil 4 – 5 minutes or until brown; add onion and garlic. Cook and stir 2 minutes.
2 Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 12 – 15 minutes, stirring occasionally, until vegetables are tender.