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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe is called Skier's Stew because you put it in the oven…and head for the slopes! It looks after itself for 5 hours. I like to prepare it two or three times a month in the fall and winter. When I come home after a busy day and get in out of the cold, a good hot dinner is waiting for me! Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes |
2 tablespoons canola oil |
8 medium carrots, cut into 1-inch slices |
6 large potatoes, peeled and cut into 1-inch cubes |
1 can (15 ounces) tomato sauce |
1 to 1-1/2 cups water |
1 envelope onion soup mix |
Directions:
1. In a large skillet, brown meat in batches in oil; drain. Transfer to a 5-qt. slow cooker. Top with vegetables. Combine the tomato sauce, water and soup mix; pour over the top.
2. Cover and cook on low for 4-1/2 to 5 hours or until meat and vegetables are tender. Yield: 8 servings (3 quarts).
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