Monday, November 30, 2009

Crock Pot Beef Stew

Nothing beats a good hearty stew after a cool day outside. This recipe produces one of the tastiest stews I've ever had.

  • 1 Tbsp. olive oil

  • 1 Lb. stewing beef (cut into 1-inch cubes)

  • 12 Oz. small red potatoes (quartered)

  • 4 Med. carrots (cut into 1/2-inch pieces)

  • 1 - 10 Oz. can condensed cream of mushroom or cream of celery soup

  • 1/2 Cup beef broth

  • 1 Envelope onion soup mix

  • 1/2 Tsp. dried marjoram or thyme (crushed)

  • 1 Pkg. frozen cut green beans, (thawed)

Heat oil in a large skillet. Cook beef, half at a time, in hot oil until brown. Drain off fat.

Place potatoes, carrots, and beef in crock pot. Stir together condensed soup, wine, soup mix, and marjoram in a medium bowl. Pour over meat.

Cover and cook on low for 8 to 10 hours. (Or, cook on high for 4 to 5 hours.)

Turn to high, if using low heat. Stir in thawed green beans. Cover and cook for 5 to 10 minutes more or until beans are tender.

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