Stew From Sunday's Roast

Recipe from

Oxmoor House

Ingredients

4 carrots, scraped and sliced
2 large potatoes, peeled and cubed
2 medium onions, chopped
3 to 4 cups cooked, cubed roast beef
1 (14 1/2-ounce) can tomatoes, undrained and chopped
1 (8 3/4-ounce) can whole kernel corn
1 (8 1/2-ounce) can green peas
1 cup shredded cabbage
1/2 cup catsup
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery salt

Preparation

Combine carrots, potatoes, onion, and water to cover in a large Dutch oven. Bring to a boil. Reduce heat; simmer 10 minutes. Stir in remaining ingredients. Simmer 45 minutes.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note