Well, stew is just really thick soup with bigger meat and Veggie chunks, right?
Ingredients:
• 2lbs beef cut for stew ¾ inch
• ground black pepper
• ¼ cup flour
• vegetable oil
• potatoes thickly cubed 3
• carrots 4-6 thickly sliced
• onions 2 roughly chopped
• few stalks of celery thickly sliced
• 1 T minced garlic
• 1 T worchestershire sauce
• 1 t thyme
• 1 t paprika
• 2 bay leaves
• 1 can beef broth
• 2 cans french onion soup
• handful of frozen peas or beans
• 2 small cans mushrooms drained
• ground black pepper
• ¼ cup flour
• vegetable oil
• potatoes thickly cubed 3
• carrots 4-6 thickly sliced
• onions 2 roughly chopped
• few stalks of celery thickly sliced
• 1 T minced garlic
• 1 T worchestershire sauce
• 1 t thyme
• 1 t paprika
• 2 bay leaves
• 1 can beef broth
• 2 cans french onion soup
• handful of frozen peas or beans
• 2 small cans mushrooms drained
Directions:
Sprinkle beef with black pepper and coat with flour. Brown in oil. Just a few at a time or else they will steam and the taste will not be as good.
Place cut up potatoes, onions, carrots
and garlic in the large crockpot. Top with the browned beef and the
broth soups, worchestershire sauce thyme and bay leaves.
Cover and cook on low for 10-12 hours or high for 5-6 hours.
Cover and cook on low for 10-12 hours or high for 5-6 hours.
15 minutes before serving add the peas or beans and mushrooms. Add ¼ cup flour stirred into a small amount of cold water to thicken.
