Hearty Beef Stew

6 pounds beef, lean, cubed
1/4 cup canola oil
2 pounds potatoes, white, canned
2 ounces McCormick Salt Free All Purpose
2 ounces McCormick Salt Free Garlic & Herb Blend
50 ounces beef consomme
50 ounces cream of mushroom soup - low-sodium, ready to serve
2 pounds carrots, sliced
2 pounds peas, green
3 onions, medium
2 pounds celery, diced

Brown beef cubes in hot oil. Drain and set aside. Drain potatoes. Saute potatoes in oil. Sprinkle with salt free seasonings as they cook. Add 1 cup of the beef consomme to the potatoes and cook to reduce the liquid to 50% of the original volume. Put potatoes and reduced liquid into a roasting pan.

In a separate bowl, mix well the cream of mushroom soup and the rest of the beef consomme. Then add to the potatoes in the roasting pan. Drain carrots and peas. Add to roasting pan along with cooked beef cubes.

Quarter onions and dice celery. Place onions and celery over meat and vegetables in pan. Bake at 325� F. 2.5 to 3 hours. Garnish with chopped, fresh parsley. Serve in a soup crock with toasted French bread. Substitute low-sodium consomme to reduce total sodium content of recipe.

YIELD: 25 Servings

McCormick, Inc.