Beef Stews
Beginner's Luck Beef Stew
Best to start this stuff in the morning to have for dinner or after dinner to eat the next day.
Ingredients
- 3 pounds chuck roast, cut into 1-inch cubes
- 1 16-ounce can whole peeled tomatoes, un-drained
- 1 quart baby carrots, rinsed
- 5 medium-sized white potatoes, peeled, cut into 1-inch chunks
- 2 medium-sized onions, diced
- 2 cloves garlic, crushed
- 2 green bell peppers, cut into 1-inch squares
- 1 8-ounce can Campbell's Cream of Mushroom soup, undiluted
- 1 cup all purpose flour
- 1/2 cup white vinegar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon vegetable oil
Directions
- Clean and chop veggies, then dice onions.
- Pour some oil into a frying pan and heat. Fry onions until somewhat clear and then add crushed garlic to pan and fry for 1 minute while stirring to release garlic oils.
- Place onions/garlic into Crock-Pot with veggies.
- Pour a drop of oil into the same frying pan and lightly brown the beef cubes.
- Add beef to Crock-Pot.
- Pour entire can of tomatoes into Crock-Pot. Stir the ingredients in the pot.
- In the empty tomato can, mix salt, the teaspoon of oil, pepper, and vinegar. Add water to the can to fill it, then pour can's contents into the Crock-Pot and stir.
- Cook on low heat for 1 to 2 hours, then add soup and stir in flour
- Leave covered pot on low heat for about 8 hours
Notes
- - Best to start this stuff in the morning to have for dinner or after dinner to eat the next day.
- - Have plenty of biscuits ready.
- - This recipe makes about 1 1/2 gallons of stew.
- - Refrigerate after cooling to room temperature.
- - Substitute 2 cups white wine for vinegar, do not substitute salt.
- - A third bell pepper adds color and flavor.
- -Reduce salt to 1 teaspoon and add celery and extra bell pepper for "greener" flavor.
