Julie Bove wrote:

>
> "cshenk" > wrote in message
> ...
> > This came out pretty good.
> >
> > Apologies for being an eye-ball measure cook but the below should be
> > pretty close.
> >
> > 1lb stew beef, cut to about 1/2 inch cubes
> > 28oz can diced tomatoes (with juice)
> > 4oz can mushrooms (with juice), fresh would be fine but I had cammed
> > 4 small carrots (about 1.5 cups small chopped)
> > 2 large potatoes (about 1.5 cups cubed)
> > 1/2 medium onion (1/2 cup, more would be fine)
> > 1/2 ts bourbon smoked black pepper
> > 1/2 ts roasted granulated garlic
> > 1/4 ts chipotle and ground black pepper (use less for some tastes)
> > 2 beef bullion cubes (a salt free mexican version)
> > 1 cup water
> >
> > This was very flavorful and develops even better with longer
> > cooking or fridge then reheat. If you do not like very spicy,
> > consider starting with 1/8ts of the chipotle pepper blend as you
> > can always add more later. The use of canned mushrooms is just
> > right for us, but fresh would also work. I happened to only have
> > canned on hand at the time so used that.
> >
> > There is an alternative version of this. Add a can of corn and
> > measure the liquid as part of the water. I prefer the simplicity
> > without the corn but the classic version of this uses either
> > canned, fresh scraped, or frozen corn (about 1 cup).
> >
> > The tomato can should be diced or stewed and broken up. Sauce will
> > not work here.
> >
> > Smile, not many recipes posted here but I keep them rolling at
> > times!
>
> Why will sauce not work here? I sometimes put tomato sauce in my stew.

Wrong thing for this stew. The bts of tomatoes are essential. This
aint spagetti sauce!