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  • 1/2 to 2 pounds cubed stew beef or veal
  • 3 or 4 potatoes, skinned and cubed bite-size
  • A few handsful baby carrots, sliced in half (or just slice regular carrots)
  • 1 small onion, diced (large if you like onions)
  • 1 can tomato soup (Campbell's has best flavor)
  • 1 soup can water
  • 2 beef bouillon cubes
  • Ketchup
  • Flour
  • About 2 tablespoons vegetable oil


  • Make sure beef is cut into bite-size pieces, all pretty much the same size. Coat with flour and brown in a little oil. Just brown the meat on all sides - don't cook it through.
  • Take the meat out when browned.
  • Add diced onion to whatever oil is left in the pan and cook a minute or two.
  • While the onion is cooking, microwave a cup of water with the 2 bullion cubes until it's hot and the cubes can dissolve easily.
  • Add the tomato soup, one soup can of water and the cup of beef stock. Throw in the potatoes, carrots and a tablespoon or two of Ketchup. Salt and pepper to taste (not too much salt).
  • Bring it all to a boil, and then cover and simmer on low for at least an hour. The last half hour keep the lid off slightly so the gravy can thicken a bit.
  • That's it! :) If you do it in a pressure cooker, it takes like 12 minutes. Great served over egg noodles. You can add more potatoes or carrots if you like. It's a pretty easy recipe to adjust.

Categories: Beef  Dinner  Main Dish  Pressure Cooker  Stew 
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