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Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
 3 to 4 pounds Stew Meat, cubed
3 pounds Red Potatoes, cubed
7 Carrots, chopped
1 Yellow Onion, chopped
2 tablespoons Butter for browning
meat
2 stalks Celery, finely chopped
4 cloves Garlic, minced
1 large can Crushed Tomato Sauce
with onions, celery, and garlic
2 cans Amy’s Tomato Bisque Soup
2 tablespoons Honey
Garlic Salt and Pepper to taste
Can of Beer (optional)
Brown meat in butter then combine all ingredients in large soup pot, cover and put into the oven overnight on 225 degrees for approximately 7 to 8 hours. You may need to add ¼ cup water midway through. Don’t be afraid to add more honey, salt and pepper. This should be a somewhat sweet and savory stew with a lot of sauce.
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