CROCKPOT BEEF STEW
This is my second time using this recipe. I love it and so does my family. This is a keeper for me. I didn’t make any changes to it.
INGREDIENTS
- 2 Bay Leaves
- 3/4 Cup Frozen Peas Thawed
- 3 Medium Carrots Cut Into 1 Inch Pieces
- 8 Ounces Whole Mushrooms Trimmed
- 2 Medium Onions Sliced
- 2 Large Beef Bouillon Cubes
- 1/2 Teaspoon Black Pepper
- 2 Stalks Celery Cut Into 1 Inch Pieces
- 1/4 Cup All Purpose Flour
- 2 1/2 Pound Boneless Beef Chuck Roast Trimmed and Cut Into 1 Inch Cubed
- 2 Tablespoons Vegetable Oil
- 1 1/2 Cups --2 1/2 Cups Water
- 1 Can 10-3/4 Ounces Condensed Tomato Soup, Undiluted
- 3 Teaspoons Italian Seasoning
- 2 Large Russet Potatoes Peeled and Cut Into 1 1/2 Inch Pieces
INSTRUCTIONS
First Pour flour into a 1 gallon Ziplock bag. Add meat, in batches, and shake to evenly coat all pieces.
Then Add oil to a large skillet and heat. When the oil is hot, brown meat in batches without crowding it. Transfer meat, when it's browned, directly to crock pot. Add 1 1/2 cups water and bouillon cubes to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add tomato soup, Italian seasonings, bay leaves and black pepper and stir to combine. Pour into the crock pot over beef. Add the onions, potatoes, carrots, celery, and mushrooms.
Cover and cook on low for 8 hours or until the beef and veggies are tender. If needed, add more water. Add the thawed peas the last 20-30 minutes of cooking. Discard bay leaves and Serve
Happy Cooking TimeJ