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Hank Rogers[_2_]

wrote:
> 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.
>

And that's just for a single serving. Takes a whole side of beef to make
real beef stew, Popeye style.