Recipe for Reds Beef Stew

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Yield:

Ingredients:

Amount	Ingredient
8 med	Potatoes -- peeled and cubed
8 lrg	Carrots -- peeled and sliced
1 lrg	Onion -- chopped
4 stalk	Celery -- de-ribbed and sliced
1/2 lb	Stew Meat
4 tsp	Beef Base
1 pkt	Onion Soup Mix
1/2 oz	Cream of Mushroom Soup, condensed
1 tsp	Salt
1/2 tsp	Garlic Salt
1 tsp	Black Pepper
2 tbl	Parsley, freeze-dried -- crushed
	Water
3 tbl	Cornstarch

Instructions:

Instructions: In a Dutch oven, brown stew meat with beef base, onion soup mix, onions and celery. When meat is browned, add soup and mix well. Add potatoes, carrots, salt, garlic salt, pepper and parsley; stir, and add enough water to cover mixture. Simmer on medium heat 30 - 45 minutes, or until potatoes and carrots cut easily with the side of a fork. In a large measuring cup, blend cornstarch and 1 1/2 cups water, then stir slowly into stew mixture to thicken.

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