Crock pot Beef Stew

by Laura Torres | More from this Blogger

21 Mar 2006 01:42 AM

The first day of Spring, and most of the country is still cold and drizzly. I'm in a spot where it's usually warm this time of year and I'm ready for a barbecue, but when it's cold and cloudy, like today, my tastes turn toward a hearty stew cooked all day in a slow cooker. This is comfort food, for sure.

This is a recipe that my sister and I have used for years and it always turns out delicious, and it goes together quickly. Both of us use it as a staple "fall back" meal when we want something delicious but can't muster up the brain power for something new. Put everything in the crock pot in the morning and by evening you have a delicious meal for your family.

Crock pot Beef Stew

2 cans of cream of mushroom soup

1 can beef broth

1/2 can water

2 Tablespoons Worcestershire sauce

1 pound stew meat

4 carrots

3 stalks celery

3 large potatoes

1 cup sliced mushrooms

salt and pepper to taste

1. Cut the stew meat into chunks (about 1-inch cubes). Brown it in a skillet. Put into the crock pot.

2. Peel the carrots and the potatoes and cut them into chunks. Slice the celery and onion. Put in the crock pot with the meat.

3. Add the rest of the ingredients except the mushrooms. Add more broth if the meat and vegetables aren't covered.

4. Cook on low for at least 6 hours, or on high for 3 - 4 hours. Add mushrooms the last hours of cooking.

You can also make this on the stovetop by simmering the stew for about 2 hours, or until the vegetables are tender.

The leftovers freeze well. Cool the stew and pour into a large Freezer zip-style bag. Seal securely and freeze.

Learn more about Laura Torres

Laura Torres is the best-selling author of many books for kids and teens, and a party planner. Check out her website at lauratorres.com.

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Nicole Humphrey (15757) 21 Mar 2006 12:28 PM

This sounds delicious! I will definitely try it!