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Show "SOUPER" STEW MAKES TEMPTING FARE 1 ' v -- X ' -i' in' tri'i I ttiiHitfrtr -ittliflvitthn Lsti Cool days call for hearty substantial meals. It's the time of year to prepare nourishing stews and one-dish meals that sat'sfy those nippy weather appetites. ..... While the icy wind blows outside, inside the air is filled with the tempting aroma of food simmering on the range. It smclU so good as the weary home-from-work-and-school folks come trodding in. What's in the dinner pot? A delicious beef stew. Tender beef cubes, golden carrots, and wedges of cabbage are pently cooking in a canned condensed tomato soup sauce. This soup is so perfect for joining all the flavors into a mellow richness and also provides a smooth flavorful gravy. To go along with this "souper" stew, thick slices of French bread. Rosy Beef Stew 2 tablespoons flour Va teaspoon salt teaspoon pepper 1 pound beef cubes 2 tablespoons butter or margarine 1 can (10 ounces) condensed tomato soup 1 soup can water 3 carrots, cut in 1" pieces 1 tablespoon chopped parsley Vi teaspoon Worcestershire teaspoon caraway seed medium head cabbage, cut into 4 wedges Combine flour, salt, and pepper; roll meat in this mixture. In large heavy pan, brown meat in butter. Add soup and water; cover and cook over low heat 1 hour and 20 minutes. Stir m carrots, parsley, Worcestershire and caraway; lay cabbage on top. Cover; cook an additional 50 minutes or until vegetables are tender. Makes 4 servings. |
