On Sun, 23 Sep 2018 17:59:02 -0700, "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.

There's not nearly enough meat to call that beef stew.
I've never in my life cooked a beef stew with less than 3-4 pounds of
beef. No one who knows how to cook prepares ANY stew for just one
meal.