Cubed Beef Stew
from the kitchen of Theresa Thompson
Cubed Beef Stew
Ingredients
2-3 pounds of chuck steak or roast cubed
1 envelope onion soup mix
3 or 4 (white, sweet or combo) potatoes, cubed.
3 beef bouillon cubes
2 onions, cubed
1 16-oz can of beer
4 carrots, cubed
1 to 1 ½ c. water
Instructions
A good way to use up chuck steak or roast is in the slow cooker. Chuck is a tougher cut of meat and some don't know what to do with it. Saturday I made soup in the slow cooker. It was the first day of fall and it was supposed to stay cool all day. Well we both had to work and I wanted something ready to eat when chores were done. Therefore the old standby: Soup.
Put everything in the slow cooker and turn on low; cook for 8 to 12 hours.
About half an hour before eating add some peas and corn.
This is a very simple dish but it uses one of the cuts of meat that you may find difficult to use.
With the little bit left over I will add a 14 ounce can of diced tomatoes and make grilled cheese sandwiches to go with it.
Heartland Highland
Cattle Association
Promoting the unique characteristics of Highland cattle since 1994.