Recipe: Beef Stew

Tammy Anderson and her husband Greg own and operate Greg Anderson Auto, a business just south of Princeton city limits that does auto body and mechanical repair as well as sells tires.
Tammy does clerical and other work for the business. She spent her early years in Elk River until seventh grade, then spent a year in Big Lake before moving to Princeton in ninth grade. She met Greg, a Princeton native, in high school. The couple celebrated their 32nd wedding anniversary last week. Tammy enjoys cooking, sewing and yard work. Greg enjoys restoring old farm houses, cattle farming and tractor shows.
The couple has two grown children – Andy and Jessica – and three grandchildren.

BEEF STEW
beef chuck roast
beef bullion cube
1 bag of Bear Creek vegetable soup ingredients
garden vegetables of your choice and amount
Cook the beef roast in boiling water for three hours with beef bouillon cube. Place beef roast in refrigerator to cool to where roast becomes stiff. Remove roast and cut into pieces and place in cooking pot with 10-12 cups water. Add cut up vegetables of choice, preferably fresh. (Tammy says rutabaga is especially good.) Cook until vegetables are all within about 10 minutes of being tender. Then add the Bear Creek soup ingredients and cook for 10 more minutes. You may add seasoning to taste. Also, be aware that you might need to add more water as you’re cooking to keep the stew from becoming too thick.
“It tastes like it’s homemade,” Tammy said.

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