Hello to everyone from this grey sky and rainy looking day in North Florida. I hope you’re cooking something good today!
Here is my recipe for a roast beef stew that I cooked up, last week.
I had canned roast beef in my pressure canner in pint jars that roughly hold a pound of meat in each jar. So I used two jars. And going through the canning process, they tenderized so much that you hardly have to chew it and your meat and broth is already prepared for you. Roast is so easy to can if you ever wish to try. Just look under canning in my categories and you will see the step by step by step of how to do it.
Ok, so you start with two pounds of meat already cooked up with the broth from cooking.
Use a large pot and boil all ingredients except for the meat for 20 minutes to cook the potatoes and carrots in your meat broth or a half of the pan filled with water.
Chop up 1 large onion Chop up 6 carrots
Wash-peel and chop 4 large potatoes.
Use 2 pints of canned tomatoes or store canned tomatoes, juice, and all..
1 tsp garlic powder 1 tsp accent 1 tsp salt 1tsp pepper
I really enjoy this recipe and I hope that you will, also. Thanks for dropping by and come again if you wish to. As always, share with your friends and family. I will post again on Tue-Thur-and Saturday
.#CONNIEBRECIPESWISDOMFORPENNIES
Recent Comments