Recipe courtesy of Elizabeth Levesque
I was hoping that we would make it through this winter unscathed, but Saturday morning Mark and I both woke up with that harbinger of the common cold; the dreaded scratchy throat. By Sunday we were sucking on cough drops and walking around with a box of tissue. Then this morning I awoke, refreshed and feeling like my old self, almost. I decided to make a nice dinner that could cook in the oven, while I went about ridding the house of what my Mom calls the “flu-cooties”. I discovered that when recovering from being sick, what you think you can do, and what you can actually accomplish are two different things. I was exhausted just stripping the bed. However, I was able to muster enough energy to make some great soup for dinner. Enjoy!
1 1/2 pounds stew beef
3 ribs celery
4 large carrots
1 large onion
box Swanson’s Beef Cooking Stock
box Swanson’s Chicken Broth
3-4 drops Worcestershire sauce
teaspoon Kitchen Bouquet
fresh ground pepper
If using a Dutch oven, set oven temperature to about 170°-180°F.
1. Wash, peel and chop the vegetables. Set aside.
2. Put stew beef in dutch oven and pour a small amount of the beef cooking stock into dutch oven. Cook over a medium high heat until beef is no longer pink and has absorbed some of the cooking stock.
3. Pour remainder of the beef cooking stock and the chicken broth into the dutch oven. Add the chopped vegetables, Worcestershire sauce, Kitchen Bouquet, and fresh ground pepper. Stir, cover, and place in the oven to finish cooking.
*If using a crock pot, place all ingredients in the crock pot and cook on High for 4 hours, or on Low for 6-8 hours.