Spanish Stew

Bessie Mae Ray, Linville High School

  • 2 lb beef stew meat
  • 1 (8 oz ) bottle Catalina French
  • 2 cup water
  • 1/2 cup chopped onion
  • 8 small whole potatoes
  • 2 cans Veg-All

Cut stew meat into 1 inch cubes. Brown meat in 1/4 cup dressing. Add remaining dressing and water. Cover and cook slowly for 1 1/2 to 2 hours. (Add more water if necessary). Add vegetables and cook about 30 to 45 minutes.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.