Monday, January 13, 2014

Beef and Chicken Stew by Michelle Wiles


Ingredients
1 ½ LB. BEEF STEW MEAT

3 CHICKEN BREASTS

1 CUP CELERY (CHOPPED)

2 ONIONS (QUARTERED)

2 CUPS CARROTS (CHOPPED)
     
6 POTATOES (QUARTERED)

1 CAN ROTEL

5 GARLIC CLOVES (CRUSHED)

SALT/PEPPER

Directions
COOK MEAT UNTIL TENDER.

ADD VEGETABLES AND COOK UNTIL TENDER.

ADD A CAN OF BEEF BROTH IF NEEDED.

STEW CAN BE THICKENED WITH 1 ½ TABLESPOON OF CORNSTARCH AND WATER. 

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