Ingredients
- DAY 1 shopping list
- 6 LB beef pot roast shopping list
- salt shopping list
- pepper shopping list
- onions shopping list
- tomatoes shopping list
- potatoes shopping list
- carrots shopping list
- celery shopping list
- 5 bay leaves shopping list
- 5 WYLERS beef bouillon cubes shopping list
- DAY 2 shopping list
- 2 LARGE HOT AND SPICY V-8 juice shopping list
- 1 LARGE CAN diced tomatoes shopping list
- 8 LARGE potatoes, PEELED DICED OR JUST DICED, BITESIZE shopping list
- OR shopping list
- 8 CANS potatoes, DRAINED, BITESIZE shopping list
- 1 LARGE BAG frozen vegetables shopping list
- 2 CANS white corn shopping list
- DAY 3 shopping list
- 4 beef bouillon cubes TO MAKE 4 CUPS stock shopping list
- flour shopping list
- milk shopping list
How to make it
- DAY 1 BEEF POT ROAST
- MAKE 3 TIMES THE POT ROAST.
- YOU CAN USE CROCK POT,8 HRS. BAKE IN BAG METHOD.
- ADD ALL VEGETABLES. COOK TOGETHER.
- SAVE LEFTOVERS. IF YOU USED A CROCK POT, SERVE FROM CROCK POT, THEN LEAVE LEFTOVERS IN CROCK POT.
- DAY 2 BEEF VEGETABLE SOUP
- IN MORNING, ADD INGREDIENTS FOR DAY 2. TURN ON CROCK POT FOR 8 HRS. SERVE
- OR
- ADD LEFTOVERS AND ALL INGREDIENTS IN STOCK POT. COOK ON MEDIUM HEAT UNTIL VEGETABLES ARE TENDER.
- ABOUT 1/2 HR TO 45 MINUTES.
- DAY 3 BEEF STEW
- HEAT LEFTOVER BEEF VEGETABLE SOUPIN LARGE SKILLET OR POT.ADD 2 CUPS BEEF BOUILLON STOCK. HEAT TO BOILING.
- IN A SMALL MIXING BOWL, ADD FLOUR, STIR IN MILK, MIX UNTIL SMOOTH.
- REMOVE SOUP FROM STOVE. STIR IN FLOUR MIXTURE. ADD BACK TO STOVE STIRRING CONSTANTLY UNTIL THICKENED. SALT AND PEPPER TO TASTE.
The Rating
Reviewed by 2 people-
I agree this would be great for fishing, camping trips. Awesome post :)
invisiblechef
in loved it
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" It was excellent "