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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
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Perfect for slow cooker. Start in the morning and when you get home from work, dinner is waiting for you. Ingredients:
2 medium russet potatoes |
4 carrots |
1 small onion |
1 can tomato soup |
1 lb fondue beef or 1 lb stewing beef (thawed) |
4 bay leaves |
5 beef bouillon cubes |
oregano |
fresh ground pepper |
Directions:
1. Peel potatoes and slice into cubes.
2. Peel carrots and slice into bite-size chunks.
3. Dice onion.
4. Place in slow cooker/crock pot in that order.
5. Add other ingredients also in order listed.
6. Fill crock pot with water leaving an inch or so for steam to build at the top.
7. Cook on low setting for eight hours (Sometimes I omit the potatoes and serve the stew atop homemade baked potatoes using the liquid as a gravy for all the veggies).
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