Vegetable beef soup is always a good choice. I can remember my Dad would pop open a can of Campbell’s beef soup, in the middle of summer for lunch.
I used water and bouillon cubes for the flavoring, feel free to substitute that out of 8 cups of beef broth. You can use the low salt broth, if you are on a restricted diet.
If you have noodle lovers, add some wide egg noodles .
Want it ready when you come home from work? Make it in the crock-pot, I have included directions for both the stove top and crock-pot.
Ingredients:
2-3 pounds beef stew meat
2 tablespoons vegetable oil
8 cups water
1 teaspoon black pepper
