Found this recipe in the paper. Put some smoke on the round steak before putting it in the crock. Very delicious, easy, and the family loved it!! Hope you enjoy it!!!
SLOW-COOKER BEEF STEW
1 cup cubed white potatoes
1 cup (about 20) baby carrots
1 cup diced celery
8 ounces sliced fresh mushrooms
1 ½ pounds lean beef cubes for stew (see Cook’s note)
½ envelope (¼ cup) dry onion soup recipe mix (see cook’s note)
2 bay leaves
1 tablespoon Worcestershire sauce
½ teaspoon dried thyme
¼ teaspoon pepper
1 can (14 ½ ounces) reduced-fat beef broth
1 can (10 ¾ ounces) reduced-fat, reduced sodium cream of mushroom soup
1 can (14 ½ ounces) diced tomatoes with juice
½ cups frozen green peas
3 tablespoons cornstarch
Peel the potatoes, if desired, and cut into roughly ½ inch cubes. Place evenly
in bottom of slow-cooker pot. Scatter carrots over potatoes. Cut celery into
roughly ½ inch pieces, and add to pot. Add remaining ingredients, EXCEPT
for peas and cornstarch, in order given. (DO NOT STIR. See cooks notes.)
cover pot and cook on low for 8 to 10 hours, or until meat is fork-tender.
Remove lid, and stir stew well. Rinse frozen peas with warm tap water to
Defrost slightly, and add to pot. Mix cornstarch with 3 tablespoons of water
in a small jar that has a lid. Cover and shake to combine well. Add half the
cornstarch mixture to stew gradually, stirring gently but well. Add remaining
cornstarch as needed to reach desired consistency. Serve at once.
COOK’S NOTES: Most markets package beef cut for stew. If not, ask the
Butcher to cut a sirloin tip or chuck roast into 1-inch chunks for stew.
Lipton’s Onion Soup Mix is widely available.
Do not stir stew until step three because potatoes and carrots will not get
tender unless they are at the bottom of the pot.
You don’t have to use the same vegetables every time or measure precise amounts.
It you don’t have celery, leave it out and add a few more carrots. Frozen green
beans could substitute for the peas.
SLOW-COOKER BEEF STEW
1 cup cubed white potatoes
1 cup (about 20) baby carrots
1 cup diced celery
8 ounces sliced fresh mushrooms
1 ½ pounds lean beef cubes for stew (see Cook’s note)
½ envelope (¼ cup) dry onion soup recipe mix (see cook’s note)
2 bay leaves
1 tablespoon Worcestershire sauce
½ teaspoon dried thyme
¼ teaspoon pepper
1 can (14 ½ ounces) reduced-fat beef broth
1 can (10 ¾ ounces) reduced-fat, reduced sodium cream of mushroom soup
1 can (14 ½ ounces) diced tomatoes with juice
½ cups frozen green peas
3 tablespoons cornstarch
Peel the potatoes, if desired, and cut into roughly ½ inch cubes. Place evenly
in bottom of slow-cooker pot. Scatter carrots over potatoes. Cut celery into
roughly ½ inch pieces, and add to pot. Add remaining ingredients, EXCEPT
for peas and cornstarch, in order given. (DO NOT STIR. See cooks notes.)
cover pot and cook on low for 8 to 10 hours, or until meat is fork-tender.
Remove lid, and stir stew well. Rinse frozen peas with warm tap water to
Defrost slightly, and add to pot. Mix cornstarch with 3 tablespoons of water
in a small jar that has a lid. Cover and shake to combine well. Add half the
cornstarch mixture to stew gradually, stirring gently but well. Add remaining
cornstarch as needed to reach desired consistency. Serve at once.
COOK’S NOTES: Most markets package beef cut for stew. If not, ask the
Butcher to cut a sirloin tip or chuck roast into 1-inch chunks for stew.
Lipton’s Onion Soup Mix is widely available.
Do not stir stew until step three because potatoes and carrots will not get
tender unless they are at the bottom of the pot.
You don’t have to use the same vegetables every time or measure precise amounts.
It you don’t have celery, leave it out and add a few more carrots. Frozen green
beans could substitute for the peas.
