From Pflugerville resident Dick Burton, who says his family has enjoyed this Chisholm Trail Stew for decades.
Makes: 6 servings
Ingredients
· 2 tablespoons vegetable oil
· 1 lb. beef stew meat, cut into small pieces
· 1/4 teaspoon salt
· 4 cups assorted cut-up fresh vegetables (potatoes, carrots, celery, peas and onions)
· 1 can (14 oz.) beef broth
· 1 can (8 oz) tomato sauce
Directions
Heat 1 tablespoon oil in large skillet or saucepan. Add meat and salt, and cook 5 minutes, stirring until browned on all sides. Remove from skillet and keep warm.
Add remaining 1 tablespoon oil and vegetables to skillet. Cook 5 minutes until crisp-tender, stirring occasionally. Return meat to skillet; stir in broth. Bring to a boil. Reduce heat to medium-low. Simmer 15 minutes, stirring occasionally. Serve with bread or crackers, with your choice of toppings.