This dish is inspired by the way of life here in the U.S. Most of us have busy schedules and very little time to cook a quality meal for our family. Although this does take a while to cook there is very little preparation time and you can basically throw everything in a pot and let it cook while you do things around the house.
It is a perfect candidate for my wife and I to take to work for our lunch. As you see in the picture nothing is rocket science here. All the ingredients are in cans with the exception of one large onion.
- 2 Lbs. Lean beef pot roast cut in 2 in. cubes
- 1 Can of cut green beans
- 1 Can of mushrooms
- 1 Large onion diced
- 5 Cans of beef broth
- 1 Packet of beef stew mix (McCormick)
- ½ Cup of water
- Salt & Pepper to taste
- In a large casserole dish add beef, onions, and 4 cups of beef broth and bring it to boil.
- Then lower the heat to medium low and let it simmer for 3 hours or until beef is very tender.
- Add the remaining can of beef broth if needed.
- You want the beef broth just above the meat level.
- In a bowl pour McCormick beef stew mix in ½ cup of cold water while mixing it with a whisk and set aside.
- Open the cans of mushrooms and green beans, dump out the liquid inside, and rinse the contents by filling the can with water and dumping it out.
- Do this about three times for both cans.
- At this time you may add the McCormick beef stew mix into the casserole dish and stir it gently until its totally incorporated into the beef broth.
- Let it simmer for another 2 minutes, add the green beans and mushrooms, and let it simmer for an additional 15 minutes on medium low while stirring frequently to avoid scorching.
- Arrange chunks of beef over rice and pour gravy on top. Enjoy!