Crockpot Beef Stew
photo by Chef shapeweaver
- Ready In:
- 6hrs 25mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 1⁄2 lbs shoulder roast, cut into bite sized cubes
- 3⁄4 cup flour
- 1⁄4 cup vegetable oil
- 1 1⁄2 teaspoons dried parsley flakes
- 1 teaspoon garlic powder
- 1 1⁄2 teapoons ground black pepper
- 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
- 1⁄2 cup water
- 2 (10 3/4 ounce) cans Campbell's Golden Mushroom soup
- 2 bay leaves
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).
Reviews
-
I loved this stew. It took a bit for preperation time, but the smell throughout the cooking time was mouth watering and the taste was out-of-this world! I bought meat that was already cut for stew, but followed the recipe otherwise. A very creamy taste and I am not a lover of stew, but this recipe is going to be one of my all time favorite crock pot recipes!
RECIPE SUBMITTED BY
Chef shapeweaver
United States
Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)