Sunday dinner was always a big deal at my house when I was growing up. Mom would almost always have a beef roast cooking in the oven while we were away at church. To open the door after church and walk into a home with a beef roast cooking was almost like walking into heaven.
And you know what else? Mom’s beef roast never ever burned by accident. I think St. Peter and the Archangel Gabrielle were keeping an eye on things while we were at the House of the Lord. They knew that if dinner burned my mother would have had a holy fit and nobody wanted mom to go there haha!
This stew is super good and it’s served during your evening meal so instead of having lunchtime leftovers you get to eat this amazingly spunky supper. I like how thick this stew is and so does my husband. He likes to eat his stews and soups with a fork if that tells you anything. Plus, this meal is very easy to make. Enjoy!
Recipe and photo courtesy of Ree Drummond.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: This recipe is servd with mashed potatoes and there is a recipe that follows on the next page for those.
