Congratulations to Heather Smith for Winning the 2009 Cookoff

Beef (or Chicken) Stew

Not only does this recipe feed alot, it's inexpensive to make and has a wonderful flavor to it. The combination of the French's worcestershire and the lemon pepper are what makes this stew the best!

COOK TIME 40 min
PREP TIME 20 min


1 cup FRENCH'S® Classic Worcestershire Sauce

15 oz 2 cans stewed tomatoes

1 lb baby carrots

2 cup potatoes, cubed

2 cup celery, cut in chunks

8 tbsp Lemon pepper

2 cup onions, cubed

3 lb beef stew meat (or chicken)


Dice all vegtables and meat. Set vegtables aside. In large, deep skillet, pour 1/2 cup of French's Worcestershire sauce, add meat and sprinkle w/ 4 tbsp. of lemon pepper. Let simmer 10 minutes. Add all diced vegtables,last 4 tbsp. of lemon pepper and the other 1/2 cup of French's worcestershire sauce. Cover, let simmer stirring occassionally for 1/2 hr. until vegtables are soft. Add both can's of stewed tomatoes. Serve
This recipe can be made with either 3 lbs. of beef stew meat, or 4 large boneless skinless chicken breasts, cut into chuncks.

French's Cook-Off 2009 Sponsors: