I really love Crock Pot recipes. They take very little effort to put together. A few hours later, my house is filled with the delicious aroma of comfort food! When the weather gets cold outside, one of my favorite things to make is a Crock Pot full of Beef Stew. We eat it right when it’s done and save the leftovers to eat for the next few days. (I could actually eat this for every meal of the day!) It’s especially good with my Moist, Delicious Cornbread or Twisted Breadsticks.
Here’s how I make it:
2 1/2 – 3 lb. Beef Chuck Roast, cut into large cubes
2 T. red wine vinegar
1 medium yellow onion, cut into wedges
6 carrots, peeled and cut into 1″ pieces
6 medium red potatoes, quartered
2 cans Cream of Tomato Soup + 1/2 can water
1/2 t. dried oregano
1/2 t dried basil
1 t. salt
1/2 t. pepper
1/2 t. paprika
1 t. onion powder
1 t. garlic powder
1 T. Worcestershire sauce
Spray the crock pot with non-stick cooking spray. Place beef cubes in the crock pot and drizzle with vinegar. Sprinkle with salt and pepper. Cook on low heat for 3-4 hours. I partially cook the meat first, which means it will be really tender when the vegetables are done. (My husband dislikes mushy vegetables!)
In a small bowl, combine the soup, water, seasonings and Worcestershire sauce. Add the vegetables to the crock pot and pour the gravy over all the vegetables and beef. Stir to coat all of the pieces. Cover and cook on low an additional 3 hours or so, just until the vegetables are tender.
Serve hot with bread! Serves 6.