 |
Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 8 |
|
Here's a classic old-fashioned beef stew that simmers for hours in the slow cooker. I call it my lazy stew because it's so easy to make on busy days. Perfect for hearty appetites, it's guaranteed to keep folks coming back for more! Ingredients:
1 boneless beef chuck roast (1 to 1-1/2 pounds) |
1 envelope onion soup mix |
2 teaspoons browning sauce, optional |
1/2 teaspoon salt |
1/2 teaspoon pepper |
6 cups water |
2 cups cubed peeled potatoes (1/2-inch pieces) |
6 to 8 medium carrots, cut into chunks |
1 medium onion, chopped |
1 cup frozen peas, thawed |
1 cup frozen corn, thawed, optional |
5 tablespoons cornstarch |
6 tablespoons cold water |
Directions:
1. Place roast in a 5-qt. slow cooker; sprinkle with soup mix, browning sauce if desired, salt and pepper. Pour water over meat. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove roast to a cutting board; let stand for 5 minutes. Add vegetables to slow cooker. Cube beef and return to slow cooker. Cover and cook on low for 1-1/2 hours or until vegetables are tender.
3. Combine cornstarch and cold water until smooth; stir into stew. Cover and cook on high for 30-45 minutes or until thickened. Yield: 8-10 servings.
|
|