Originally posted to Instagram November 10,2019
I couldn’t find where the original recipe comes from but i did find different versions on the internet when I was doing my light research.
I get why my grandma used canned le Sueur peas, they were her favorite. I lean more towards a frozen pea situation for a stew because they don’t break down as much but to each their own, it was still tasty.
This beef stew is simple and to the point. I definitely think it could benefit from some extra herbs like bay leaf, fresh thyme and a couple of fresh garlic cloves. Also, browning the meat before adding the other ingredients would bump up the flavor. BUT if you’re looking for a simple “I don’t have the time or patience” stew that doesn’t need babysitting, try it out. It’s easy and foolproof.
2 lbs. Lean beef cut into cubes ( I used a chuck roast and cut it myself)
1 can le Sueur peas drained or frozen peas
1 cup Sliced carrots
2 Chopped onions
1 tsp salt
Dash of pepper
1 can tomato soup
1 big raw potato cut up, or 4 small potatoes
2 stalks celery
3-5 garlic cloves, chopped
1 tsp fresh thyme leaves
2 bay leaves, removed after cooking
Mix all ingredients then pour the soup plus 1/2 can of water over and mix thoroughly. Put in an oven safe dish or Dutch oven and cover tightly .Cook at 275F for 5 hours. Adjust salt and pepper to taste.
For slow cooker follow all directions and cook on low for 8-10 hours or high for 5 hours. Adjust salt and pepper to taste.
I just tried this recipe in the slow cooker with the additional ingredients for the first time. I really enjoyed how it turned out .The bonus ingredients added to the flavor and made the stew more delectable.