Nana’s Hearty Beef Stew
If there is one thing Nana makes that can get me to sit down at the dinner table faster than someone saying "game time," it is her homemade beef stew.The coolest trick she uses is three whole cans of Campbell’s condensed tomato soup mixed with Gravy Master, which turns the sauce into this super rich, dark gravy that smells amazing while it simmers on the stove. Nana lets it cook real slow with the lid cracked just a little bit so the moisture escapes—and she says the hardest part is waiting, because it actually tastes even better the next day after all the meat, soft potatoes, and carrots soak up the flavor!When it's finally ready, my favorite part is getting a big piece of crunchy French bread to dunk straight into the sauce until the bowl is completely clean.
Ingredients
Equipment
Method
- Remove visible fat from the beef, cut into roughly 1-inch cubes
- Place beef in your deep pot or slow cooker with the olive oil, saute beef on medium heat until it is dark brown and nearly all of the fat liquid has cooked off, usually 15 to 20 min
- While beef is cooking, wash, peel, and cut carrots into 2-inch pieces
- Wash and cut potatoes into 2-inch pieces, with or without removing the skin depending on your preference
- Add the 3 cans of tomato soup to the pot or slow cooker, fill each can to about 3/4 full with water and add to the pot or slow cooker
- Add the Gravymaster
- Bring to a boil, then lower to low heat with lid fully or partially on to prevent splattering and cook for 90 minutes to 2 hours, still every 5-10 minutes to prevent sticking to the pot
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