Thursday, March 4, 2010

Mulligan Stew


















8 ounces lean beef stew meat, cut into small pieces
1 (10 3/4-ounce)can tomato soup
1 cup water
1 teaspoon dried parsley flakes
1 1/2 cups sliced carrots
2 cups (10 ounces) diced raw potatoes
1/2 cup chopped onion
1 cup sliced celery

In a large skillet sprayed with cooking spray, brown meat for 10 minutes. Stir in tomato soup, water, and parsley flakes. Add carrots, potatoes, onion, and celery. Mix well to combine. Lower heat, cover, and simmer for 35 to 45 minutes or until meat and vegetables are tender, stirring occasionally.