Thermos Bottle Stew

My grandmother used to make this for my grandfathers lunch when he worked outside for the railroad. She put it in his thermos, and always called it thermos bottle stew. This soup warms you from the inside out.

Step: 1

Using a large stock pot, brown your meat (breaking into small pieces as it cooks). Once meat is browned, add onions and celery, sauteing until soft.

Step: 2

Add

Step: 3

, tomato soup, basil, parsley, oregano, bay leaves, salt and pepper, crushed tomatoes, tomato sauce and water. Simmer for one hour and then serve. Remove bay leaves before serving.

Per Serving: 479 calories; protein 28.2g; carbohydrates 37.9g; fat 25.4g; cholesterol 85.1mg; sodium 737.4mg.

The word “stew” can process to both a food and a cooking method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.