This stew smells divine while it is cooking and hits the spot on a cold, blustery day. I got the recipe from a dear friend of mine, Mim Haarer years ago.
Hearty Beef Stew
I do not have an exact recipe for this stew. I slow cook it in my 6 qt. crockpot for 4-6 hours. I am guessing at some of the amounts I use as I do not measure them. You can increase and decrease the potatoes, carrots, celery, onions to your preference.
Servings 12 Servings
Cook Time 4-6 Hours
Ingredients
- 2 lb. packages Stew meat chunks (can cut raw chuck roast into small pieces) Quick pan fry in a little oil to lightly brown.
- 2 cans Campbell's Mushroom Soup I like the "Healthy Request".
- 1 32 oz box Beef Broth If more liquid is needed you can add some water.
- 1-2 cups White Onion, chopped
- 1 4 oz can Stems & Pieces Mushrooms, drained (can use fresh)
- 3-4 cups Diced Raw Potatoes
- 2 cups Diced/Chopped Carrots
- 2 cups Chopped fresh celery I like to use some leaves
- 1 Quart Canned Green Beans, drained
- 1 Tablespoon Salt More or less to season to your taste
- 1/2 tsp Black Pepper Season to your taste
- 1 tsp Powdered Garlic Season to your taste
Instructions
- I use my 6 qt. crockpot set on high or you can cook in a large cooking pot on the stove. I would bring it to a boil and then turn it down to simmer for several hours. The amounts of ingredients can be adjusted to whatever size container you have. Serve with cornbread or grilled cheese sandwiches.