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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 8 |
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I bought a nice shoulder roast and decided to make a beef stew with it. The prep time includes prepping the vegetables.Remember as always, the seasonings can be adjusted to your own personal tastes.For extra color add some frozen peas near the end of cooking time.Also remember crockpot cooking times vary, so adjust this recipe according to your crockpot.If desired, serve with a salad and crusty bread.If you decide to try this, I hope you enjoy it. :) Submitted to ZAAR on December 7th, 2009 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:
1. In a large bowl add flour and cubed beef, cover meat with flour until well coated and set aside.
2. In a large skillet heat oil until hot but not smoking, then add beef.
3. 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 ).
4. While the meat is browning, place vegetables in the bottom of the crockpot.
5. Place browned meat over vegetables, add water, soup and place bay leaves on top of soup.
6. 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).
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