Beef Stew
4-6
servings20
minutes2
Ingredients
Cubed leftover Rump Roast (see Rump Roast Recipe under Meats, https://barbarasfrenz.com/2019/11/dutch-oven-rump-roast/)
Leftover Potatoes and Carrots cut up
1 Can of Tomato Soup plus 1 Can of Water to the leftover gravy
Directions
- Cube all leftovers
- Add 1 Can of Tomato soup, plus 2 Cans of Water to the leftover gravy (see Rump Roast Recipe)
- Stir everything together
- Salt & Pepper to your taste (I liked a little Cayenne in mine)
- Cover and bake @ 350 degrees for 2 hours
- Stir stew well because it gets thicker on the bottom than the top
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