Tuesday, March 6, 2012

Beef and Vegetable Stew

Beef/Vegetable stew is one of the most popular meals in this house. W/ a 6qt slow cooker/crock pot it makes a filling meal for a 5 person family w/ plenty of leftovers.


Family size can of Cream of Mushroom soup and either a 15 oz or 32 oz container of beef broth depending if you like it really thick or a little thinner.










1 1/2 lbs of potatoes cut to about 3/4"-1" pieces.













1 1/2 lbs of carrots also cut to about 1" size pieces.

Not pictured: 1 cup of pearl onions w/ the tips cut and skinned. Alternately I also use diced green onions.










Spice it up. I like it w/ heavy pepper but also add Garlic, Salt, Onion Powder and Soy Sauce to taste.

Stir it together in crock pot at 325 for 3 hrs., stirring every 45 min or so.










One of the wonderful things about stew is that almost any quality meat can be used. I avoid the actual 'stew meat' at the store because it's more expensive and often fatty. Normally I use a 'yesterday's roast' special. This time I used leftovers from a pot roast earlier in the week.

Add 1 1/2 to 2 lbs cut in 3/4" pieces.

Not Pictured: Add 3/4 cup of barley

Stir in thoroughly.

W/ fresh beef turn temp. down to about 300 deg. and cook for another 3 hours, stirring about every 45 min. W/ the pre-cooked as above, wait an additional hour before adding to the vegetables. Serve and enjoy.



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3 comments:

PT said...

looks tasty!

That Guy said...

That looks really good.

Critter said...

yummo! i had never thought to use the soup. will have to give it a try.