Tuesday, September 4, 2012


Cowboy Stew


  • 5 to 6 potatoes, peeled and cubed 
  • 2 carrots, peeled and sliced 
  • 1 lb. ground beef 
  • 1 T. all-purpose flour 
  • 8-oz. can tomato sauce 


Boil potatoes and carrots in a saucepan until tender, about 30 minutes; set aside. Shape beef into one-inch meatballs; brown in a skillet and drain. Pour meatballs into undrained vegetable mixture; heat for 5 minutes and set aside. Whisk flour with 1/2 cup water; add tomato sauce. Stir into beef mixture; cover and simmer for 15 minutes. Serves 4.

Patch, Gooseberry (2002-09-15). Soups Cookbook (Classic Cookbooklets) (p. 9). Perseus Books Group. Kindle Edition. 


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