Beef Stew. Collards and Simple Salad - FTC
Red Dog Bites host chef David Evans prepares Beef Stew served over rice with a side of collard greens
Ingredients
- 4 Pounds of Beef Stew
- 1 Large Chopped Onion
- 2 Cans Sliced White Potatoes
- 3 Small Onions cut in half
- 8 oz Fresh Baby Carrots
- 6 Tablespoons Corn Starch
- Black Pepper to Taste
- TexJoy Seasoning to Taste
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