This is an easy weeknight, one pot meal that’s sure to please the whole family. Serve with some crust buttered bread for dipping! 

Ingredients

• 1-2 tbsp Olive oil for sauteing
• 1 lb cubed stew beef, seasoned with salt and pepper to taste
• 1 medium onion, chopped
• 2-3 cloves garlic, chopped
• 18-24 oz bag of creamer potatoes, halved. You can also use 2-3 russet potatoes, peeled and cut into bite sized pieces
• 1 lb bag baby carrots
• 1 12 oz bag fresh green beans, cut in half to make more bite sized.
• 2 cans condensed tomato soup, 10.75 oz each
• 1 ½ cans water (from the condensed soup can)

Alternate ingredients:

You can also use 2-3 russet potatoes, peeled and cut into bite sized pieces and full sized carrots, peeled and cut into bite sized pieces.

Recipe

1. Add oil to large pot and cook beef cubes until browned on all sides.
2. Add onion and sauté until translucent, about 5 minutes. Then add garlic and cook until fragrant, about 1 minute.
3. Add the potatoes, carrots and green beans to the pot and stir in the tomato soup and water.
4. Cover and cook on medium heat for about 30 minutes stirring occasionally. Stew will start to cook down and create a gravy. 

Stew will be done when vegetables are tender. It may take an additional 10-15 minutes. 

If you have time you can turn the cooking temperature down to low or medium low and let it simmer until you are ready to serve.  The longer it cooks the better it tastes, but it can be ready after the first 30-40 minutes of cooking. 

This is also a great meal to make the day before and store in the fridge directly in the pot. Let the pot cool till warm before putting it in the fridge and take it out about 30 minutes before you want to start reheating to let the cold pot come up to room temperature.