Crockpot Beef Stew

READY IN: 6hrs 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    lbs shoulder roast, cut into bite sized cubes
  • 34
    cup flour
  • 14
    cup vegetable oil
  • 1 12
  • 1
    teaspoon garlic powder
  • 1 12
  • 2
    teaspoons seasoning salt (If you have Penzy's Smoky 4/S seasoned salt by all means use it. )
  • 5
    cups potatoes, peeled, washed, and cut into bite sized pieces (I used Yukon Gold )
  • 1
    lb baby carrots
  • 1
    cup onion, coarsely chopped
  • 12
    cup water
  • 2
    (10 3/4 ounce) cans Campbell's Golden Mushroom soup

DIRECTIONS

  • In a large bowl add flour and cubed beef, cover meat with flour until well coated and set aside.
  • In a large skillet heat oil until hot but not smoking, then add beef.
  • When meat starts to brown, sprinkle with seasonings and stir until meat is coated ( Remember, you just want to brown the meat not cook it until it's done ).
  • While the meat is browning, place vegetables in the bottom of the crockpot.
  • Place browned meat over vegetables, add water, soup and place bay leaves on top of soup.
  • Check after 6 hours and remove bay leaves, stir once or twice until veggies are well blended.( Add more water at this time if it seems too thick).