From Cedar Park resident Cam Payton, who says this recipe has been a longtime family favorite handed down from her grandmother. “It’s simple and easy, and has been updated a bit so you can use modern ingredients — but it tastes just as good.”
Makes: 6 servings
Ingredients
· 2 tablespoons vegetable oil
· 1 pound beef stew meat, cut into bite-size pieces
· 1/4 teaspoon salt
· 4 cups assorted cut-up fresh vegetables (potatoes, carrots, corn, celery and white onions)
· 1 can (14 oz) beef broth
· 1 can (8 oz) tomato sauce with basil, garlic and oregano
Directions
Heat one tablespoon of the oil in large skillet over medium-high heat. Add meat and salt. Cook five minutes, stirring until browned on all sides. Remove from skillet and keep warm.
Add remaining one tablespoon oil and vegetables to the skillet. Cook for five minutes or until crisp-tender, stirring occasionally.
Return meat to the skillet. Stir in broth. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
Stir in tomato sauce; simmer 15 minutes more or until meat and vegetables are tender, stirring occasionally.